13 Jul CREAMY MUSHROOM PASTA

INGREDIENTS:

1 lb wide pasta

1/2 cup unsalted butter divided

20 ounces cremini mushrooms sliced

1/3 cup finely chopped shallots (about 2 large shallots)

1/3 cup dry white wine

1 teaspoon salt

8 ounces mozzarella cheese

1/2 cup chopped parsley

Salt and freshly ground pepper to taste

DIRECTIONS:

1. Cook the pasta until al dente, according to the

package directions. Drain and reserve 1/3 cup of the

cooking water.

2. Meanwhile, heat 2 tablespoons of the butter in

a large skillet over medium-high heat. Sauté half of

the mushrooms, stirring occasionally, for 7 minutes;

transfer to a plate. Repeat with 2 tablespoons butter

and the remaining mushrooms, transferring them to

the plate with the rest of the mushrooms.

3. Add the shallots to skillet and cook until tender,

about 5 minutes. Add the mushrooms back to the

skillet, along with the wine; cook until the wine is

reduced by half, about 3 minutes. Add the reserved

cooking liquid and bring to a boil. Stir in the

remaining 4 tablespoons butter and season with 1

teaspoon salt.

4. Reduce the heat to low and add the cooked

pasta, cheese and parsley, tossing with the sauce

until the pasta is coated and the cheese starts

melting. Season with salt and pepper to taste.