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Mushroom Cream Sherry Pasta




Source of Recipe


Whole Foods Market


List of Ingredients




3 cups Ditaloni pasta, cooked
� cup Cream Sherry
2 cups Mixed sliced mushrooms: portabello, crimini , oyster, buttons
� cup Parmesan reggiano, shaved
� cup Beef stock
2 tbsp Whole Foods extra virgin olive oil
� cup White onion, diced
1 clove Garlic, minced
2 oz. Chevre
To taste Salt and pepper

Recipe



1. In a hot saut� pan with olive oil, saut� the mushrooms

2. Add the onions and garlic and continue to saut�

3. Deglaze with the sherry once the mushrooms are tender

4. Add the stock and simmer for 3-5 minutes

5. Add the pasta and toss everything together

6. Fold in the parmesan and chevre

7. Season and serve

Serves 4.