Capellini In Parsley Mushroom Broth Recipes

CAPPELLINI CON FUNGHI FRESCA (LIKE CASA D'ANGELO)

Cappellini Con Funghi Fresca (Like Casa D'angelo) image

This is my BFF's favorite dish at Casa D'Angelo in Fort Wayne, IN. This is my attempt to duplicate it. It is basically fresh mushrooms carefully sauteed and added to garlic butter sauce. I use mini portabellos and oyster mushrooms,but you can really use any type of mushroom you like. It is fantastic!

Provided by Cook4_6

Categories Vegetable

Time 26m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

12 ounces capellini
2 tablespoons olive oil
16 ounces mixed mushrooms, halved
2 tablespoons garlic, minced
1 cup chicken broth
1/2 lb butter, cold and cubed
2 tablespoons parsley
1/2 cup parmesan cheese, fresh shredded

Steps:

Cook capellini as directed.
While pasta is cooking, sautee mushrooms to al dente stage in olive oil.
In a small saucepan, over medium heat, combine the garlic and broth.
Bring to a boil and reduce by half.
Whisk in the butter, 1 cube at a time, until all of the butter is incorporated and the sauce coats the back of a spoon.
Add mushrooms and cook about 1 minute.
Add the parsley and mix well.
Mix ingredients, sprinkle fresh parmesan over top and serve immediately.

Nutrition Facts : Calories 852.5, Fat 58, SaturatedFat 32.6, Cholesterol 133, Sodium 715, Carbohydrate 65.8, Fiber 2.9, Sugar 1.9, Protein 17.9

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