Rigatoni with a Thick Mushroom Sauce
1 Tablespoon unsalted butter 1/4 Cup extra virgin olive oil 1 Pound portobello mushrooms -- cleaned 2 Cloves garlic -- sliced 1/8 Teaspoon crushed red pepper 1 1/2 Cups chicken bro...
Ingredients
- 1Tablespoonunsalted butter
- 1/4Cupextra virgin olive oil
- 1Poundportobello mushrooms -- cleaned
- 2Clovegarlic -- sliced
- 1/8Teaspooncrushed red pepper
- 11/2 cups chicken broth
- 1/2chicken bouillon cube
- 11/2 tablespoons italian parsley -- finely chopped
Directions
- 1
1 Tablespoon unsalted butter 1/4 Cup extra virgin olive oil 1 Pound portobello mushrooms -- cleaned 2 Cloves garlic -- sliced 1/8 Teaspoon c
- 2
1/4 Cup parmesan cheese -- grated 1
- 3
Sauce: Put butter and oil in a large nonstick skillet
- 4
Using the largest holes on a grater, shred mushrooms directly into skillet
- 5
Add garlic and crushed pepper
- 6
Saute over medium heat until liquid from mushrooms evaporates, about 10 minutes
- 7
Add broth and bouilion cube, increase heat to high and cook 10 to 12 minutes for flavors to blend and liquid to reduce somewhat
- 8
Remove from heat, stir in parsley and salt