Wild Mushroom Persillade

Wild Mushroom Persillade
Servings: 4 Prep 10 mins Cook 10 mins

Ingredients

  • 12 ounces fusilli lunghi pasta
  • 3 tablespoons extra-virgin olive oil
  • 1 medium onion, chopped
  • 8 ounces wild mushrooms, any kind, cleaned, stemmed and sliced
  • 8 ounces white mushrooms, cleaned, stemmed and sliced
  • 1 cup dry white wine
  • 2 cloves garlic, finely chopped
  • 1 medium tomato, diced
  • 1/2 cup chopped fresh flat-leaf Italian parsley
  • 1 teaspoon salt
  • 1/8 teaspoon black pepper

Make It

1. Cook pasta according to package directions.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion; cook until softened, about 2 minutes. Add mushrooms; cook, stirring frequently, for 5 minutes. Add wine. Bring to boiling; cook 2 minutes. Add garlic and tomato; cook 2 minutes. Stir in the parsley, salt and pepper.

3. Drain the pasta; toss with the sauce in a large serving bowl. Serve immediately. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 453, Fat, total (g): 12, chol. (mg): , sat. fat (g): 2, carb. (g): 70, pro. (g): 13, sodium (mg): 549, Percent Daily Values are based on a 2,000 calorie diet.