Rotini With White Mushroom Sauce
|Dried shallot||1 , peeled, finely chopped|
|Fresh mushrooms||1 Pound, cleaned and sliced in 3|
|Chicken stock||2 Cup (32 tbs), heated|
|Hot milk||1 Cup (16 tbs)|
|Chopped fresh parsley||1 Tablespoon|
|Cooked rotini||4 (Use Hot)|
|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.