A combination of exotic mushrooms enriches this satisfying winter entrée. To make it a truly vegetarian meal, use vegetable broth in place of chicken broth. Bring the water to a boil for the pasta while you sauté the mushrooms and finish the sauce. If you can't find pappardelle, try using tagliatelle or even egg fettuccine noodles.
2 teaspoons olive oil
1/2 cup finely chopped onion
1/2 cup diced shallots (about 2)
2 garlic cloves, minced
1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
Heat oil in a large nonstick skillet over medium-high heat. Add onion, shallots, and garlic to pan; sauté 3 minutes or until tender. Add mushrooms; sauté 5 minutes or until mushrooms are tender. Add wine, oregano, 1/4 teaspoon salt, and 1/4 teaspoon pepper; cook 2 minutes or until liquid evaporates. Set aside.
Melt butter in a large saucepan over medium-high heat. Add flour to pan; cook 2 minutes, stirring constantly. Add milk and broth, stirring with a whisk until smooth; bring to a boil. Cook 2 minutes or until thick, stirring constantly with a whisk. Remove from heat. Add cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; stir until smooth. Stir in mushroom mixture. Keep warm.
Cook pasta according to package directions, omitting salt and fat. Place 3/4 cup pasta in each of 8 shallow bowls. Top each serving with 1/2 cup mushroom mixture. Garnish with parsley, if desired. Serve immediately.
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So very good! Can't believe no one has reviewed it before! I don't make it exactly by the recipe due to family preference, which makes it so much more work. I serve the mushrooms, pasta and cheese sauce separately so each of us can mix as we please. My son has been making the cheese sauce for me since he was 12,so it is easy enough for a novice cook. Fontina melts so nicely there is no need to bother shredding. Small chunks work and are easier. Always serve with the recommended butter lettuce and orange salad in the same issue. Enjoy!
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