mushroom pasta
Mushroom pasta


  • 1 cup whole wheat pasta;
  • 250 g. button mushrooms;
  • 250 g Chanterelle mushrooms;
  • 1 medium leek;
  • 4 Tbsp extra-virgin olive oil;
  • 5-6 cloves garlic, minced;
  • 2 small shallots, minced;
  • 1/2 cup (125 ml) cream;
  • 1 tbsp (15 ml) each fresh thyme,
  • tarragon,
  • rosemary and
  • sage;
  • freshly grated asiago cheese

Cook pasta in a large pot of boiling salted water; set aside. Cut mushrooms and leek in 1/2” (1 cm) slices. For best effect, cut the leek diagonally. Heat oil in a large saucepan and sauté garlic and shallots for two minutes. Add mushrooms and leek; sauté for four to five minutes. Stir in cream and fresh herbs. Reduce by half. Add pasta and mix well. Garnish with asiago and serve at once. Serves two.

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