Recipe courtesy of Rachael Ray
Episode: Holi-Week
Total:
50 min
Active:
15 min
Yield:
4 servings
Level:
Easy
Total:
50 min
Active:
15 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Watch how to make this recipe.

In a medium saucepan, heat the extra-virgin olive oil, a turn of the pan, and butter over medium to medium-high heat. Add the mushrooms and brown for 10 minutes. Stir in the thyme, shallots and garlic. Season with salt and pepper, to taste, and cook for 2 to 3 minutes more. Stir in the port or Marsala, the stock and the cream. Season the sauce with a little nutmeg, then reduce the heat and simmer until it is just thick enough to coat the back of a spoon. Cool completely and store in the refrigerator for a make-ahead meal. Reheat the sauce, covered, over medium heat until it bubbles, then reduce heat to low.

Bring a large pot of water to a boil over medium heat. Salt the water and add the pasta. Cook until al dente and then drain. Add the pasta to a large serving bowl.

Toast the nuts in small pan over low heat until fragrant. Add the warm sauce to the pasta and serve with cheese, nuts and chopped watercress on top.

IDEAS YOU'LL LOVE

Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Mushroom Cream Sauce

Recipe courtesy of Tyler Florence

Sour Cream Noodle Bake

Recipe courtesy of Ree Drummond

Pasta with Tomato Cream Sauce

Recipe courtesy of Ree Drummond

Portobello Mushrooms

Recipe courtesy of Ryan Allen

Sour Cream Coffee Cake

Recipe courtesy of Trisha Yearwood

Whipped Cream

Recipe courtesy of Alton Brown

Cream of Asparagus Soup

Recipe courtesy of Sandra Lee

Serious Vanilla Ice Cream

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking