Around the World Cooking - Wild Mushroom Pasta

Ingredients	Directions
1 lb Wild Mushrooms, coursely chopped 3 Cloves Garlic, minced 1 Large Shallot, finely chopped 1/2 of a Firm Red Bartlett Pear, diced 1/3 Cup Heavy Cream 1/3 Cup Chardonnay 3 Tbsp. B.R. Cohn Pear Chardonnay Vinegar 2 Tbsp. Unsalted Butter 1 Tbsp. B.R. Cohn California EXtra Virgin Olive Oil 1 tsp. Fresh Thyme 12 oz. Cooked Linguine Salt and Pepper to Taste Parmigiano Reggiano, grated	Heat B.R. Cohn California Extra Virgin Olive Oil and 1 Tbsp. butter in a large skillet over medium heat. Add the shallots and cook for 4-5 minutes or until tender and starting to brown. Add the garlic and cook for 2 minutes. Add the chardonnay and reduce by half. Add B.R. Cohn Pear Chardonnay Vinegar and reduce by half again. Add the mushrooms and thyme and cook for about 5 minutes or until they are just starting to wilt. Add the pear and cook for 5 more minutes. Stir in the heavy cream and cook for 2-3 minutes. The sauce should be creamy. Season with salt and pepper to taste. Pour over linguine and garnish with grated parmigiano reggiano.

Ingredients

Directions

1 lb Wild Mushrooms, coursely chopped

3 Cloves Garlic, minced

1 Large Shallot, finely chopped

1/2 of a Firm Red Bartlett Pear, diced

1/3 Cup Heavy Cream

1/3 Cup Chardonnay

3 Tbsp. B.R. Cohn Pear Chardonnay Vinegar

2 Tbsp. Unsalted Butter

1 Tbsp. B.R. Cohn California EXtra Virgin Olive Oil

1 tsp. Fresh Thyme

12 oz. Cooked Linguine

Salt and Pepper to Taste

Parmigiano Reggiano, grated

Heat B.R. Cohn California Extra Virgin Olive Oil and 1 Tbsp. butter in a large skillet over medium heat.

Add the shallots and cook for 4-5 minutes or until tender and starting to brown.

Add the garlic and cook for 2 minutes. Add the chardonnay and reduce by half. Add B.R. Cohn Pear Chardonnay Vinegar and reduce by half again.

Add the mushrooms and thyme and cook for about 5 minutes or until they are just starting to wilt. Add the pear and cook for 5 more minutes.

Stir in the heavy cream and cook for 2-3 minutes. The sauce should be creamy. Season with salt and pepper to taste.

Pour over linguine and garnish with grated parmigiano reggiano.

Browse Wild Mushroom Pasta Products

Items 1-2 of 2

Item #: BR-50151521

Price: $11.59

No Image Available

Item #: BR-50652021

Price: $11.59

Items 1-2 of 2

To Our Newsletter