Summer Recipe: White Wine & Porcini Mushroom Pasta

Whip Up This Delicious Summer Pasta

The summer is in full swing. You want to enjoy your warm evenings with a delicious dinner and a crisp, refreshing glass of white wine. Why not choose one of the summer recipes that incorporates your wine into the dish to make your cooking just that much easier (but still impressive)? Here is one of our favorites for white wine and porcini mushroom pasta. To make it, you will need:

  • 7 ounces of Pappardelle or Tagliatelle pasta
  • 2 tablespoons of extra virgin olive oil
  • 1 ½ cups of porcini mushrooms*
  • 2 tablespoons of shallots, chopped
  • 2 tablespoons of garlic, chopped
  • 1 tablespoon of butter
  • 2 cups of beef broth
  • 1 cup of white wine
  • 2 tablespoons of parsley, chopped
  • ½ cup of grated Parmesan
  • Salt and pepper

Make sure you thoroughly wash your mushrooms. Then heat the beef broth for one minute in your microwave. Add the mushrooms into your beef broth and let them marinate.

Meanwhile, warm the butter and olive oil in a large saucepan on medium heat. Keep an eye on the butter; you want it to melt but do not want it to brown. Once it has melted, add in the garlic and shallots and saute until they are tender. Add the white wine, beef broth, and mushrooms to the pan and simmer until the sauce has reduced to half its original amount and is thick enough to coat the pasta.

In the meantime, boil a pot of water and cook the pasta according to its package directions.

Drain the pasta and toss with the mushrooms, sauce, parsley, parmesan and salt and pepper to taste. Enjoy!

*You can use dried mushrooms if you would like. Use 1 cup and soak them in water for 15 minutes beforehand.

We hope you enjoy this summer dinner! For all of your escrow service needs in Covina and the surrounding California area, contact Eastland Escrows today.

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