Sauces and Dressings
Sautéed Mushroom and Butter Sauce
Makes about 1 cup of sauce; enough for ½ pound of fresh pasta
Sautéed Mushroom and Butter Sauce
Makes about 1 cup of sauce; enough for ½ pound of fresh pasta
Sophisticated flavor, simple in- gredients and basic technique.
Nutritional analysis per serving (based on 3 servings): Calories 240 (88% from fat)carb. 5g
pro. 3g
fat 24gsat. fat 12g
chol. 40mg
sod. 724mgcalc. 5mg
fiber 2g
pro. 3g
fat 24gsat. fat 12g
chol. 40mg
sod. 724mgcalc. 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
- 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.
- Add salt and stir; cook for an additional 3 to 4 minutes on the other side.
- 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.