Wednesday, November 9, 2011

Mushroom Pasta


2 Tbsp Extra Virgin Olive Oil
1 Tsp minced garlic or one finely chopped garlic clove
1 Package of fresh sliced mushrooms
1 Handful of chopped fresh parsley
1/2 Cup of red cooking wine (I like Goya brand)*
1 Tbsp chicken bouillon in powder (I like Knorr)
1 Tsp of Dijon mustard
8 oz of sour cream (Knudsen works best)
1 Package of Fettuccine pasta


1.- Cook package of pasta as you normally would and drain. While the pasta is cooking, have all ingredients chopped and ready. Place a large skillet on medium heat with EVOO.

2.- Add garlic, mushrooms and parsley to the EVOO and sauté.

3.- Add red wine, bouillon, Dijon mustard and sour cream combining all ingredients. Add drained pasta and mix into the sauce.


We buy garlic bread at the supermarket and serve it with our pasta.

*Depending on the desired consistency add more wine.