I may have mentioned that we at MCW love mushrooms. In a sauce, sauteed, grilled, in a pizza... you name it. Mushroom in a pasta dish can be presented so diversely, and this particular one combines another one of my favorites: leeks.
You really cannot go wrong with this combination. Just make sure to not accidentally use sweetened cream because that would seriously spoil the dish.
Ingredients: serves 6
2 Tbsp olive oil
2 large leeks (white part only), thinly sliced
500g button mushrooms, quartered
3 garlic cloves, grated
1/2 cup chicken broth
1 1/2 cups heavy cream
1/2 cup fresh chopped dill or parsley
salt and pepper to taste
Parmesan to serve
350g dried pasta
Leeks hide a lot of soil and dirt so be sure to give them multiple thorough rinses in cold water after slicing. Drain well.
Heat a large pot over medium/high heat, add the olive oil and the finely chopped leeks. Saute 2 minutes. Add the sliced mushrooms and grated garlic cloves. Saute uncovered, stirring often for 8 minutes or until mushrooms are soft.
Stir in chicken broth and heavy cream. Add chopped dill, salt and pepper to taste. Simmer uncovered another 5 minutes for the sauce to thicken up a little.
Pour over your cooked pasta. Always save the pasta water to thin out the sauce as desired. Sprinkle with freshly grated parmesan before serving.
صحة و عافية