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    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



    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.