Tuesday, December 22, 2009

Pasta with Creamy Mushroom-Pea Sauce

Shrooms and peas, originally uploaded by Kim De.

I love mushrooms. I mean L.O.V.E. Reeeeallllly love them! The cute little button ones, the meaty portobellos, the earthy chanterelles. I love them all. Anytime I get a chance to use them in a recipe I jump at it!

Which leads me to last night's dinner. Pasta with Creamy Mushroom-Pea Sauce, written by the fine folks at Eating Well Magazine. Pasta - yum. Creamy Sauce - yum. Mushrooms - well you read the above paragraph!

This recipe looked so good as written, that I didnt have the heart to change it - much. Because I want you to see it both ways, I will again put my changes in ( ).

I would call this a good weeknight recipe. The prep work is minimal and the cooking time is short. And Bo loved it!

Pasta with Creamy Mushroom-Pea Sauce (From EatingWell)

8 ounces whole-wheat pasta, such as fusilli or rotini (I used the white durum pasta, cause that is what I had!)
3 cups shelled English peas, (4 1/2 pounds unshelled) or frozen peas
1 teaspoon extra-virgin olive oil
2 ounces sliced prosciutto, diced (I used 1 oz pancetta)
2 cloves garlic, minced
2 cups quartered cremini, or sliced chanterelle mushrooms (I used mixed wild mushrooms)
1 tablespoon all-purpose flour
1/4 cup white wine (I added 1T of dry sherry also)
1/4 cup whipping cream (I used about 2/3 cup half n half)
Lots of freshly ground pepper, to taste

Bring a large pot of water to a boil with the peas in it. Add pasta and cook until the pasta is tender and the peas are cooked through, 7-8 minutes

Meanwhile, heat oil in a large nonstick skillet over medium heat. Cook prosciutto, stirring, until it begins to brown, about 5 minutes. Add garlic and cook, stirring, until fragrant, 30 seconds. Add mushrooms and cook, stirring, until they release their juices and most of the liquid has evaporated, about 4 minutes. Sprinkle flour over the mushrooms; stir to coat. Add wine and let simmer for 1 minute. Add broth, return to a simmer and cook, stirring, until slightly thickened, about 3 minutes. Remove from the heat. Stir in cream and pepper.

Drain the peas and pasta; return to the pan, add the mushroom sauce and toss to coat.

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