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Rotini With White Mushroom Sauce

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  Butter 3 Tablespoon
  Dried shallot 1 , peeled, finely chopped
  Fresh mushrooms 1 Pound, cleaned and sliced in 3
  Flour 3 Tablespoon
  Chicken stock 2 Cup (32 tbs), heated
  Hot milk 1 Cup (16 tbs)
  Nutmeg 1⁄4 Teaspoon
  Chopped fresh parsley 1 Tablespoon
  Cooked rotini 4 (Use Hot)
  Paprika 1 Teaspoon
  Grated parmesan cheese 2 Ounce

Heat butter in saucepan over medium heat. When hot, add shallot and cook 2 minutes. Add mushrooms, season and cook 5 minutes.
Mix in flour until well incorporated and cook 2 minutes over reduced heat.
Season well and pour in chicken stock; mix well and bring to boil. Pour in milk, add nutmeg, parsley and paprika. Mix well and cook 7 minutes over low heat, stirring occasionally.
Serve sauce over hot pasta and accompany with cheese.

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Rotini With White Mushroom Sauce Recipe