Wednesday, January 11, 2017
i can't even
Because some days, you literally can't even. And when those days happen, you go home, pour a pint of cream into a pan of freshly sauteed mushrooms, pull out your favorite pasta shape, and call it dinner.
Creamy Mushroom Pasta
slightly adapted from Food52
1 lb. farfalle, or pasta of your choice
1 lb. portobello mushrooms, cut into 1-inch chunks
4 T. butter
4 cloves garlic, minced
2 c. beef broth
2 c. heavy cream
1 T. balsamic vinegar
salt and pepper, to taste
grated Parmesan cheese, for serving
1. Bring a large pot of salted water to boil. Cook the pasta to al dente, drain, and set aside.
2. Melt the butter over medium-high heat in a large, deep skillet. Add the mushrooms and garlic and sauté until the liquid the mushrooms release is evaporated. Add the cream, broth, and balsamic and bring it all to a boil. Let boil for about 15-20 minutes, or until the sauce has thickened to your desired consistency. Season it to taste with salt and pepper.
3. Add the pasta to the sauce, and stir to thoroughly combine. Garnish with Parmesan, and serve immediately.