Pappardelle with Wild Mushrooms
2 teaspoons olive oil
1/2 cup finely chopped onion
1/2 cup diced shallots (about 2) (we used 3)
2 garlic cloves, minced (we used 6)
1 (4-ounce) package presliced exotic mushroom blend (such as shiitake, cremini, and oyster)
1 (8-ounce) package cremini mushrooms, sliced
1/2 cup dry white wine
1 teaspoon chopped fresh oregano (we used 1/2 tsp dried)
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups 1% low-fat milk
1/2 cup fat-free, less-sodium chicken broth
1 1/2 cups (6 ounces) shredded fontina cheese
12 ounces uncooked pappardelle (wide ribbon pasta) (we used rotini)
Chopped fresh parsley (optional)
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.
Yield: 8 servings
CALORIES 336 (31% from fat); FAT 11.5g (sat 6.3g,mono 3.5g,poly 0.6g); PROTEIN 15.3g; CHOLESTEROL 33mg; CALCIUM 189mg; SODIUM 383mg; FIBER 2g; IRON 2.2mg; CARBOHYDRATE 44.1g
Cooking Light, NOVEMBER 2007
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