Sautéed Mushroom and Butter Sauce

Cuisinart original

Sophisticated flavor, simple in- gredients and basic technique.


Makes about 1 cup of sauce; enough for ½ pound of fresh pasta


4    tablespoons unsalted butter
1    teaspoon marjoram
8    ounces mixed wild mushrooms, like cremini,
      shiitake and oyster
1    teaspoon kosher salt
2    tablespoons olive oil
2    tablespoons thinly sliced basil
¼   teaspoon freshly ground black pepper


Nutritional information

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


  1. In a large saucepan, heat the butter over medium-high heat until it is melted and starts to foam. Add the oregano or marjoram and cook until fra- grant, about 30 seconds. Add the mushrooms and cook until browned on one side, about 3 minutes.
  2. Add salt and stir; cook 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 2 ounces of pasta water.