Creamy Mushroom Pasta
Serves: 6-8 servings
 
Ingredients
  • This truly is a restaurant-worthy dairy delicacy.
  • 8 ounces fettucine
  • 2 tablespoons butter
  • 1 pound sliced steak mushrooms or large baby bella mushrooms
  • 2 garlic cloves, crushed
  • 1 teaspoon pareve beef broth powder, dissolved in ⅓ cup water
  • ⅓ cup semisweet or dry white wine
  • 1½ teaspoon low sodium soy sauce
  • 1 teaspoon cornstarch
  • 2 teaspoons Dijon mustard
  • 1 teaspoon sea salt
  • ¼-½ teaspoon black pepper
  • ½ cup heavy cream
  • 1 tablespoon dried parsley flakes
Instructions
  1. Prepare pasta according to package instructions. Drain; rinse and set aside.
  2. Melt butter in a large skillet over medium-high heat. Add sliced mushrooms and garlic. Stir until well coated. Sauté for 10-15 minutes until all mushrooms are slightly browned. Transfer to a bowl.
  3. Combine pareve beef broth, wine, soy sauce, cornstarch, mustard, salt, and pepper in a small bowl. Add mixture to the skillet; bring to a boil. Stir until mixture begins to thicken, about 1 minute. Add cooked pasta and mushrooms; stir to coat.
  4. Add heavy cream and parsley flakes. Stir until well combined. Remove from heat and serve.
Recipe by Between Carpools at https://betweencarpools.com/your-favorite-cookbook-authors-what-are-rivky-kleimans-family-favorites/