recipes
Sautéed Mushroom and Butter Sauce
Makes about 1½ cups; enough for ½ pound pasta
Sautéed Mushroom and Butter Sauce
Makes about 1½ cups; enough for ½ pound pasta
Sophisticated flavor, simple ingredients and basic technique.
Nutritional analysis per serving (based on 3 servings):Calories 240 (88% from fat)
carb. 5g
pro. 3g
fat 24g
sat. fat 12g chol. 40mg
sod. 724mg
calc. 5mg
fiber 2g
carb. 5g
pro. 3g
fat 24g
sat. fat 12g chol. 40mg
sod. 724mg
calc. 5mg
fiber 2g
Ingredients
- 4tablespoons unsalted butter
- 1teaspoon marjoram
- 8ounces mixed wild mushrooms, like cremini,
- shiitake and oyster
- 1teaspoon kosher salt
- 2tablespoons olive oil
- 2tablespoons thinly sliced basil
- ¼teaspoon freshly ground black pepper
Preparation
- 1. In a large saucepan, melt the butter over medium-high heat
- until it starts to foam. Add the marjoram and cook until
- fragrant, about 30 seconds. Add the mushrooms and cook
- until browned on one side, about 3 minutes.
- 2. Add salt and stir; cook mushrooms for an additional 3 to 4
- minutes on the other side.
- 3. Stir in cooked and drained pasta. Drizzle with olive oil and
- sprinkle with thinly sliced basil and freshly ground pepper.
- If a thinner sauce is desired, add ¼ cup of pasta water.
