Why this recipe works: We coax earthy, meaty flavors from humble supermarket mushrooms by coarsely chopping half of them to lend more surface area and create more of the flavorful fond. After deglazing the pan with a little white wine, we add water and pasta to the pot so the pasta can absorb the flavorful liquid as it cooks. A vigorous stir for 1 minute draws out starch from the pasta and adds body and structure to the sauce.
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Preheat: ° | Yield: 4 servings | |
Prep: 0:00 | Wait: 0:00 | Cook: 0:00 |