May 21, 2013

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Cappellini ala Funghi

As prepared at the River'd Inn

Ingredients

  • 1 lb. angel hair pasta, cooked al dente
  • 4 oz. morel mushrooms (substitute any mushroom), washed
  • 2 oz. blanched spring peas
  • 4 oz. creme fraiche (heavy cream can be used)
  • 1 oz. grated parmesan cheese
  • Salt and pepper to taste
  • Sherry wine or Madeira wine
  • Butter for pan

    Directions

    1. Heat pan on medium heat; add butter.



    2. Add mushrooms and cook slightly; add wine and reduce.



    3. Add peas and pasta, toss to heat, add cream and reduce.



    4. Add parmesan cheese and season; allow to thicken.



    5. Place pasta in bowl; top with peas and mushrooms. Garnish with grated cheese and serve.

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