Recipes @ Wild Mushroom Romana

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Sunday, May 1, 2011

Wild Mushroom Romana

Celebrate spring with this delightful Wild Mushroom Romana, an Italian classic full of bold flavors.

Wild Mushroom Romana
Serves 4 as a Main Dish

  • 1 tablespoon unsalted butter
  • 3 tablespoons extra-virgin olive oil
  • 2 to 3 tablespoons minced onion
  • 1 minced garlic clove
  • 2 cups assorted large mushrooms, cleaned and sliced (like hen-of-the-woods, portobello, shiitake, morel, porcini, cremini, and pleurotte)
  • Pinch of salt
  • 1/2 cup dry Italian white wine
  • 1/2 cup heavy cream
  • Hot cooked pasta
  • Shaved* or grated Parmesan cheese
  1. Heat the butter and olive oil in a large saute pan over medium heat. Saute the onions and the garlic until onions wilt. Add the mushrooms and salt, continuing to saute until the mushrooms release their liquid, about 2 minutes. Add the wine, and allow it to reduce for 3 minutes.
  2. Add the cream, and simmer over medium-low heat, stirring occasionally, 5 to 8 minutes, until the sauce thickens. Season with salt to taste. Toss the mushrooms with the hot pasta. Top with cheese.
*To shave Parmesan cheese, draw a vegetable peeler across the flat side of a block of Parmesan cheese.

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