This is a simple dish to throw together on a busy weeknight. It's healthy and full of flavor.
Ingredients:
8 oz fresh button mushrooms, halved or quartered (depending on size)
1/2 yellow onion, sliced thin
2 T olive oil, divided
2 cloves garlic, minced
kosher salt
black pepper
1/4 tsp dried thyme, or 1 fresh sprig
1 cup chicken stock
1/2 lb Campanelle pasta, cooked al dente
fresh parmesan cheese
Cook the pasta in salted boiling water until al dente, about 10 minutes.
In a large saute pan over medium heat, add 1 T olive oil, mushrooms, onions, salt, pepper, and thyme. Cook until mushrooms are tender, about 7 minutes. Add the garlic and cook another minute. Add the chicken stock and let reduce by half, about 5 minutes.
Add the cooked pasta to the mushroom sauce and cook together another few minutes, until pasta is tender. Drizzle 1 T olive oil and toss well to coat. Taste and adjust seasonings. Serve with a little shaved parmesan over top. Enjoy!
Rhondi, I'm putting this on my dinner rotation for next week. It looks wonderful!
ReplyDeleteMe too.
DeleteThis looks like Heaven!! I just started eating mushrooms and Love them!!
ReplyDeleteAdding this on my "try" list :)
Wanted to invite you to share this recipe at a weekly event I host titled Seasonal Sundays ;) This pasta dish fits the theme quite well!
-Brittany-