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Drunken Wild Mushroom Pasta

Drunken Wild Mushroom Pasta with a Creamy Goat Cheese Sauce - this recipe is total comfort food! Easy, done in just 30 minutes, only 331 calories, and vegetarian.

3 tablespoons olive oil
26 oz. assortment of wild mushrooms, sliced (crimini, shitake, oyster, baby bella, whatever you want)
1 red onion, diced
4 garlic cloves, minced
1 teaspoon sea salt
2 tablespoons sherry cooking wine
2 1/2 teaspoons fresh thyme, diced
1 lb. Dreamfields linguine pasta
6 oz. goat cheese
3/4 cup reserved pasta cooking liquid
salt to taste
1/4 cup hazelnuts, chopped

Bring a large pot of water to a boil.
Heat a large skillet to medium high heat.
Add olive oil and mushrooms. Saute for 7-10 minutes until mushrooms start to brown.
Next add onions, garlic, and season with salt. Saute and stir onions for 3-4 minutes.
Add in sherry cooking wine and cook down until liquid is evaporated. Finish with fresh time and set aside.

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