Wild Mushroom Persillade
|Extra virgin olive oil||2 Tablespoon|
|Garlic||2 Clove (10 gm), finely chopped|
|Shallots||2 Small, finely chopped|
|Wild mushrooms||1 Pound, sliced (500 Gram)|
|Dried pasta||1 Pound (500 Gram)|
|Parmesan||4 Tablespoon, grated|
|Chopped fresh flat leaf parsley||3 Tablespoon|
|Parmesan cheese||1 Cup (16 tbs), grated|
Heat oil in a large frying pan.
Add garlic and shallots and cook over medium-high heat until fragrant, 1 minute.
Add mushrooms and cook, stirring frequently, until tender and coloured, 10 minutes.
Add salt and pepper to taste.
Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite.
Drain, reserving 1/2 cup pasta water.
Add pasta with parmesan and parsley to the hot mushrooms.
Toss well to coat, adding reserved water as needed.
Serve immediately with additional parmesan.
Calories 784 Calories from Fat 181
% Daily Value*
Total Fat 20 g30.6%
Saturated Fat 7.1 g35.6%
Trans Fat 0 g
Cholesterol 27.2 mg9.1%
Sodium 770.3 mg32.1%
Total Carbohydrates 103 g34.4%
Dietary Fiber 8.5 g33.9%
Sugars 4.4 g
Protein 45 g90.6%
Vitamin A 25.1% Vitamin C 44.1%
Calcium 66% Iron 38.1%
*Based on a 2000 Calorie diet