Pasta With Wild Mushroom Sauce

Name: Pasta With Wild Mushroom Sauce
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4-6 serving(s)
Ingredients: 2 tablespoons extra-virgin olive oil; 1/2 medium red onion, finely chopped; 2 garlic cloves, minced; 1 sprig marjoram, plus more for garnish; 1/2 lb mushroom, trimmed and sliced; 1 cup mushroom stock, recipe follows; 1 cup heavy cream; salt; fresh ground black pepper; 1 lb bucatini pasta; grated parmesan cheese

Submitted by Tim_John

"Bucatini is a thick spaghetti-like pasta with a hole running through the center. The name comes from Italian: buco, meaning "hole", while bucato means "pierced". Bucatini is common throughout Lazio, particularly Rome. It is a tubed pasta made of hard durum wheat flour and water. Its length is 25–30 cm (10–12 in) with a 3 mm (1/8 inch) diameter. The average cooking time is nine minutes. In Italian cuisine, it is served with buttery sauces, pancetta or guanciale, vegetables, cheese, eggs, and anchovies or sardines. [edit] See also"

Download

Ready In:: 55mins
Ingredients:: 11
Serves:: 4-6

ingredients

2 tablespoons extra-virgin olive oil
¹⁄₂ medium red onion, finely chopped
2 garlic cloves, minced
1 sprig marjoram, plus more for garnish
¹⁄₂ lb mushroom, trimmed and sliced
1 cup mushroom stock, recipe follows
1 cup heavy cream
salt
fresh ground black pepper
1 lb bucatini pasta
grated parmesan cheese

directions

In a large stock pot, bring salted water to a boil.
In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the mushroom stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
Mushroom Stock:
2 cups chicken stock.
1/2 cup mushroom trimmings, stems, or pieces.
Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.