Creamy mushroom pasta with white wine

Name: Creamy mushroom pasta with white wine
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 150 g linguine or other long pasta; 2 tbsp butter; 3 cloves garlic, finely chopped; 350 g button mushrooms, stalks removed; 4 tbsp dry white wine; 120 ml double cream; 120 ml chicken stock; 60 g grated Parmesan; salt, freshly ground pepper; chopped parsley to serve

Time: 20 min2 servingsapprox. 750 kcal / serving (estimated)approx. 28 g protein / serving

Creamy mushroom pasta with white wine (illustration)

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Method

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Cook the pasta in plenty of salted water for 8-9 minutes until al dente, then drain.
Meanwhile, melt the butter in a large frying pan over medium-high heat and fry the garlic for about 30 seconds.
Add the mushrooms cup side down and cook for 3-5 minutes, turning now and then, until they shrink; pour in the wine and cook it off for about 3 minutes.
Pour in the cream and stock, season with salt and cook over medium heat until slightly thickened.
Sprinkle in the Parmesan and stir until melted; toss in the pasta.
Serve sprinkled with pepper and parsley, with extra Parmesan if you like.

Source: Wikibooks Cookbook – Creamy Mushroom Pasta (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.

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