Yield 4 Number Of Ingredients 12 Steps:
Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine, and cook until mixture is reduced to 1/2 volume. Blend in cream, and reduce to desired thickness. Season with salt and pepper to taste. Meanwhile cook pasta in a large pot of boiling salted water until al dente. Drain pasta, and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.
Time 45m Yield 6-8 serving(s) Number Of Ingredients 10 Steps:
For the sauce; in a medium saucepan cook the mushrooms in butter until the mushrooms loose there moister (you can remove the mushrooms or leave them in the saucepan). Add in onions and garlic; saute for about 3 minutes, or until the onions are soft (adding in more butter if needed). Stir in the cream cheese; cook over low heat, stirring constantly until the cheese has melted. Gradually add in half and half cream or milk and chives; stir to heat through. Season with salt and pepper to taste. Cook the pasta in a large pot of boiling salted water until only al dente; drain and place in a large serving bowl. Pour the sauce over the cooked pasta; toss to coat. Sprinkle grated Parmesan cheese over top and serve. Pass more Parmesan cheese at the table,.
Time 35m Yield 4 serving(s) Number Of Ingredients 9 Steps:
Cook pasta according to package directions; drain. Meanwhile, for sauce, in a medium saucepan cook the Mushrooms and onion in the butter until vegetables are tender. Stir in cream cheese, salt and pepper. Cook and stir over low heat until cheese is melted. Gradually stir in milk and chives; heat through. Pour sauce over pasta. Toss to coat. Serve immediately. Makes 4 side servings.
Time 35m Yield 6 Number Of Ingredients 12 Steps:
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. In a large skillet, melt 1 tablespoon butter over medium heat; saute mushrooms until soft. Season with salt to taste; set aside. In a large skillet, melt 2 tablespoons butter over medium-low heat; cook shrimp for a few minutes. Season with salt to taste; set aside. In a large skillet, melt 1 tablespoon butter over medium heat; saute shallots for a few minutes. Pour in port wine, white wine and cream; allow to cook over medium-low heat until it thickens. Stir in mushrooms, shrimp, garlic, salt, sugar and ground white pepper; toss with pasta and serve.
