Yield
4 servings
Prep Time0
Cook Time0
6 ounces: angel hair pasta
6 ounces: fresh sliced shiitake mushrooms
1 clove: garlic, minced
1/2: onion, chopped
1/4 cup: white wine
1 tablespoon: olive oil
1/4 cup: chicken broth
1/2 cup: heavy whipping cream
: salt to taste
: ground black pepper to taste
2 tablespoons: grated Parmesan cheese
2 tablespoons: chopped fresh parsley
Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste.
Meanwhile cook pasta in a large pot of boiling salted water until al dente.
Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.
Calories: 301 kcal
Carbohydrates: 28.4 g
Cholesterol: 43 mg
Fat: 16.3 g
Fiber: 2.3 g
Protein: 7.5 g
Sodium: 194 mg
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