MUSHROOM MOSTACCIOLI
 
Prep time
Cook time
Total time
 
If you like mushrooms you'll love them cooked with shallots and white wine and added to hot, al dente mostaccioli pasta.
Author:
Cuisine: Italian
Serves: 4 to 6
Ingredients
  • 3 teaspoons olive oil
  • 1 cup of diced shallots
  • 14 ounces button mushrooms, cleaned, stemmed and sliced
  • Kosher salt and coarse ground pepper to taste
  • ½ cup dry white wine
  • 1-1/2 cups diced canned or fresh tomatoes with juices
  • ½ cup chopped flat-leaf parsley
  • ½ cup heavy cream
  • 1 lb. mostaccioli
  • Parmesan cheese, grated, to taste
Instructions
  1. Heat olive oil over medium heat in a large frying pan.
  2. Add diced shallots and cook until tender and translucent, about 4 minutes.
  3. Add sliced mushrooms and cook uncovered for another 4 minutes until tender and juices are released.
  4. Add kosher salt and fresh ground pepper to taste.
  5. Add white wine and simmer uncovered until it evaporates, about 3 minutes.
  6. Add diced tomatoes and chopped parsley, stirring and simmering another 4 minutes or so.
  7. Stir in heavy cream and simmer uncovered another 2 minutes.
  8. Remove pan from heat, cover and keep warm while you prepare the pasta.
  9. Add 1 teaspoon salt to a large pot of water and bring it to a rolling boil.
  10. Add pasta and cook, uncovered, for 10 to 11 minutes or until al dente.
  11. Drain pasta, return it to the pot and mix in the mushroom sauce along with Parmesan cheese to taste.
  12. Serve hot, garnished with a parsley leaf.
Notes
Feel free to substitute your preferred variety of mushroom. Serve hot with a crisp green salad.
Recipe by After Orange County at https://afterorangecounty.com/2014/08/04/mushroom-mostaccioli/