Mushroom Pasta Sauce – A small batch

October 14, 2012 at 2:00 pm 2 comments

No cream, no tomato.

1  8 ounce package mushrooms, sliced (approximately 2 1/2 cups)
1 clove garlic, minced
1 small onion, chopped
1 cup stock
1/4 cup fresh parsley, chopped (or a sprinkling of dried)
oil for sautéing
1 tablespoon butter (optional)
1 teaspoon corn starch (optional)
pinch of red pepper flakes
salt & pepper

Heat oil and butter in large skillet
add mushrooms to pan in a single layer, sprinkle with salt, and cook until brown on both sides
add onions and garlic and cook until translucent
add pepper flakes and parsley
add stock, stir well, and cook down until some liquid evaporates
salt and pepper to taste

If you like a thicker consistency, mix the corn starch with a splash of water, then pour over mushroom mixture, mixing well over high heat. When the sauce reaches the desired thickness remove from heat, and toss in your favorite cooked pasta and coat well.

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Entry filed under: For One or Two, Main Course, Vegetarian. Tags: .

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2 Comments Add your own

  • 1. KK  |  October 14, 2012 at 4:09 pm

    This looks SO good! You amaze me.
    If one is a vegetarian, I suppose vegetable stock will do?

    Reply
    • 2. Audrey  |  October 14, 2012 at 4:15 pm

      Tx K! Yes veggie stock, that is why I did not specify the type of stock. You can even use water.

      Reply

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