Pasta with Wild Mushroom Sauce
Preparation and cooking time: 25 minutes
A simple sauce, but using fresh, autumnal wild mushrooms elevates this to something for the most discriminating gourmet. It's also good with regular button or cremini mushrooms.
Ingredients:
- 3/4 cup uncooked pasta, 68gr, 2.4oz whole wheat penne
- 1 tbs olive oil, 13.5gr, .48oz
- 1 1/2 cup finely chopped wild mushrooms, 100gr, 3.5oz
- 1 onion, 110gr, 3.9oz
- 2 garlic cloves, minced, 8gr, .28oz
- 1/2 tsp paprika
- 1/3 cup beef stock, 75gr, 2.6oz
- 1 tbs tomato paste, 15gr, .53oz
Instructions:
- Cook pasta according to package instructions. Drain.
- Finely chop onion, garlic and mushrooms.
- Heat oil in nonstick skillet over medium heat. Add paprika and sauté briefly.
- Add onion and sauté until tender, about 7 minutes.
- Add garlic and mushrooms and sauté until everything is well-cooked, another 7 - 8 minutes.
- Add stock and tomato paste, stir well. Simmer, uncovered until sauce is thickened.
- Add drained pasta, toss well to combine and serve.
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Nutrition Information |
General Technical Details and Disclaimer:
Measurements in this color are actual measurements used for calculation. If there are no values the nutritional numbers were simply too small.
I try to be accurate, but I do not guarantee it. I use 'grams' as the unit of weight; with an approximate conversion to ounces.
My information comes from my own digital, computerized scale
and the USDA Nutrient Data Library: http://www.nal.usda.gov/fnic/foodcomp/search/
