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Sauces and Dressings

Sautéed Mushroom and Butter Sauce

Name: Sautéed Mushroom and Butter Sauce
Yield: Makes about 1 cup of sauce; enough for ½ pound of fresh pasta

Makes about 1 cup of sauce; enough for ½ pound of fresh pasta

Voir la recette

Sautéed Mushroom and Butter Sauce

Makes about 1 cup of sauce; enough for ½ pound of fresh pasta

Sophisticated flavor, simple in- gredients and basic technique.

Nutritional analysis per serving (based on 3 servings): Calories 240 (88% from fat)carb. 5g
pro. 3g
fat 24gsat. fat 12g
chol. 40mg
sod. 724mgcalc. 5mg
fiber 2g

Ingrédients

4tablespoons unsalted butter
1teaspoon marjoram
8ounces mixed wild mushrooms, like cremini,
shiitake and oyster
1teaspoon kosher salt
2tablespoons olive oil
2tablespoons thinly sliced basil
¼teaspoon freshly ground black pepper

Preparation

In a large saucepan, heat the butter over medium-high heat until it is melted and starts to foam. Add the oregano or marjoram and cook until fra- grant, about 30 seconds. Add the mushrooms and cook until browned on one side, about 3 minutes.
Add salt and stir; cook for an additional 3 to 4 minutes on the other side.
Stir in cooked and drained pasta. Drizzle with olive oil and sprinkle with thinly sliced basil and freshly ground pepper. If a thinner sauce

is desired, add 2 ounces of pasta water.

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