Mushroom Sauce

Main Courses | November 6, 2009 | By

Hi all. Recently I went out with a girlfriend to one of my favorite Italian restaurants. I had a pasta that was so simple and so delicious I had to try and make it at home. It was just fresh tagliatelle with a mushroom sauce. The pasta was not smothered in sauce which really allowed the flavor of the delicious fresh pasta to come thru and also enhanced the gorgeous sauce.

I really think since the no carb craze that pasta gets a very bad rap. If you look at the nutritional info pasta is very healthy. These days there are all kinds of whole wheat, spelt and farro pastas for those who are so inclined. It is also fun and relatively simple to make your own or you can buy fresh pasta at many high end groceries. Pretty much every town it seems has a Whole Foods or its equivalent these days. My point is it is not the pasta that is unhealthy it is all the cream heavy sauces that people smother their pasta in and cheese that they stuff it with!

The following sauce does have butter but is really very light. I only use a couple of spoonfuls per bowls of pasta.

1 small onion, diced

About 4 garlic cloves, sliced thin

About 1 1/2 lbs of mushrooms, chopped small (I used portobellos and buttons b/c that is what I had)

Fresh Thyme or dried

2 tbs butter

1/2-1 cup olive oil as needed

1/2 cup vegetable or chicken broth

1/2 cup white wine

Juice of 1 small lemon


Saute onion and garlic in 1/2 cup olive oil until translucent. Add butter and mushrooms, saute for about 5 minutes until mushrooms are soft adding olive oil as needed, the mushrooms will suck up all of the moisture. Add the broth and stir. Remove from heat and add the wine. Return to heat and bring to a boil. Reduce and simmer for about 10 minutes. Add the lemon juice, S&P and taste. Adjust seasoning and serve.

Serve with a little fresh parm or some crushed red pepper flakes.


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