1/2 cup (2 ounces) grated fresh Parmigiano-Reggiano cheese
2 tablespoons chopped fresh parsley
Minced fresh parsley (optional)
How to Make It
Cook pasta according to package directions, omitting salt and fat; drain.
Melt the butter in a large nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 teaspoon salt, and pepper; cook 12 minutes or until liquid evaporates and mushrooms are tender, stirring occasionally. Add wine; cook 2 minutes or until liquid evaporates, stirring occasionally. Remove from heat.
Add the cooked pasta, whipping cream, cheese, and 2 tablespoons parsley, tossing gently to coat. Stir in remaining 1/2 teaspoon salt. Garnish with minced fresh parsley, if desired. Serve immediately.
I followed other reviews and left out the parsley. I also doubled the cream and cheese, so potentially not as light as it was supposed to be. I also used egg noodles and added grilled chicken. A picky four year old even ate it, so needless to say, everyone was impressed. I would definitely make this again.
Loved this! Added a cup of vegetable broth and cooked that down prior to reducing with wine. Also added a teaspoon of crushed of Aleppo pepper at the end and mixed in. We also substituted a teaspoon of dried Italian seasoning for the parsley. DELISH!
I love this recipe. I have made it for guests many times. I typically use a ton of mushrooms (like 3 packages!) so that I can cut down on the pasta. I think the mushrooms are the prize of the dish anyway--so yummy once they have cooked down.