Fusilli with Mushrooms and Asparagus
Fusili with Mushrooms and Asparagus
4 oz dried shiitake mushrooms
1 T. unsalted butter
1/2 garlic clove, minced
1 small white onion, thinly sliced
1/2 lb. fresh button mushrooms, cleaned and sliced
1/2 lb. fresh parsley, minced
1/2 cup fresh young asparagus, cleaned and cut into 1/2 pieces
1/2 cup diced red pepper
3 T. dry white wine
2 cups fusilli or similar pasta
1 T. heavy cream
Salt and pepper to taste
Fresh grated Parmesan or asiago cheese to taste
Soak the dried shiitake in enough warm water to just cover for 20 minutes.
Drain, reserving the soaking liquid for the sauce. Set both aside
In a large skillet, melt the butter.
Sauté the garlic, onion, asparagus and parsley over medium heat until very soft. About 10 minutes.
Add in shiitake, button mushrooms and pepper. Sauté for about 6 minutes until the buttons are cooked through.
Add wine and the reserved liquid from the porcini. Increase heat to high and cook about 2 more minutes while stirring constantly.
Season with a little salt and pepper and taste to adjust the seasonings.
Cook pasta according to package directions (see note). Drain pasta, leaving a little water to cling to the noodles and transfer to large serving bowl.
Pour cream over noodles and toss to combine.
Pour the mushroom asparagus sauce over the noodles and toss to combine.
Serve topped grated asiago.
Find out how to cook pasta here: http://aprilcrowell.com/blog/perfecting-pasta
Health Benefits: Energetics: Primary Season: spring
Copyright © 2012. All Rights Reserved Written by April Crowell.
© 2012, aprilcrowell.com. All rights reserved.