Chef Kevin Hawkins

Portabella Mushroom Pasta

This earthy pasta is easy to make and is sure to leave your guests wanting more!

Ingredients:

* 1 pound dried fettucine
* 1 large portabella mushroom cap, wipe with damp paper towel to remove dirt
* 6 tablespoons unsalted butter
* 2 clove garlic, minced
* 1 shallot, minced
* 1 cup heavy cream
* 1 cup finely grated Parmigiano-Reggiano
* Salt & Pepper to taste
* Fresh parsley, for garnish, optional

How To:

Cook the pasta in a pot of boiling water al dente. Drain the pasta in colander, reserving some liquid (about 1/4 cup).

While the pasta is cooking, melt butter in skillet, add minced shallot and cook till tender. Add sliced portabella mushroom, cook until tender. Add minced garlic and cook till fragrant.

Add heavy cream, reduce slightly, about 5 min. Add pasta toss to coat. Adjust consistency with reserved liquid. Add Parmesan and salt & pepper to taste. Sprinkle with fresh parsley to garnish (optional)

ENJOY!