Cuisinart PE-50 Manual De Instrucciones página 5

Sautéed Mushroom
and Butter Sauce
Sophisticated flavor, simple
ingredients and basic technique.
Makes about 1½ cups; enough for
½ pound of pasta
3 tablespoons unsalted
butter
1 teaspoon fresh oregano
8 ounces mixed wild
mushrooms, like
cremini, shitake and
oyster
1 teaspoon kosher salt
½ pound Herbed Pasta
(recipe page 9), cooked
and drained
2 tablespoons extra virgin
olive oil
2 tablespoons thinly
sliced basil
¼ teaspoon freshly ground
black pepper
1. In a large saucepan, melt the
butter over medium-high heat
until it starts to foam. Add the
oregano and cook until fra-
grant, about 30 seconds. Add
the mushrooms and cook,
without stirring, until browned
on one side, about 3 minutes.
2. Add salt and stir; cook for an
additional 3 to 4 minutes on
the other side.
3. Stir in cooked and drained
pasta. Drizzle with extra virgin
olive oil and sprinkle with
thinly sliced basil and freshly
ground pepper. If a
thinner sauce is desired, add
2 ounces (about 4 table-
spoons) of pasta water.
Nutritional analysis per serving
(based on 3 servings):
Calories 240 (88% from fat)
carb. 5g • pro. 3g • fat 24g
sat. fat 12g • chol. 40mg
sod. 724mg • calc. 5mg • fiber 2g
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