This recipe appears in Un-Wine’d, which airs Saturdays at 1:00 p.m. on VPM PBS. Watch past seasons and current episodes on the PBS app or PBS website. Check the broadcast schedule for local listings. Discover more recipes here.
What You’ll Need:
- 3 T. butter
- 1 T. olive oil
- 1 lb button mushrooms, sliced
- 3 cloves garlic, finely minced
- 1 T. flour
- ¾ c. dry white wine
- ¾ c. chicken stock
- 1 c. heavy cream
- 2 T. fresh parsley, finely minced plus extra for garnish
- ½ c. Parmesan cheese, freshly grated plus extra for garnish
- 1 lb. pasta, cooked to package directions
Directions for Tacos:
Step 1: In a saute pan, melt butter with the olive oil over a medium high heat. Add the mushrooms and garlic and saute for two to three minutes or until the garlic is cooked. Stir in the flour and cook until no white is showing in the pan. Stir in the white wine. Scrape up any bits in the bottom of the pan. Add the chicken stock and bring to a simmer. Cook for three minutes then add the cream and parsley. Toss with the pasta and serve with extra Parmesan.