Pasta in White Mushroom Sauce Recipe:
Penne rigate with white mushroom sauce cooked in white wine
Well Mr. H liked it and so did two of his younger cousins, as a matter of fact when they licked off their plates and forks at the end I knew I had done justice to the recipe and also that when two or three young men sit to eat together you are sure to fall short of food no matter how large a quantity you cook. The bright side is no leftovers to deal with and of course the satisfaction of having served tasty food. All of that I am sure is enough to build me a successful premise to finally share how I cooked my Penne rigate in white mushroom sauce. Its easy and absolutely simple to cook but the result at the end would sure pleasantly surprise you, do try it and you will love it if you like your pasta served with a rich, thick and creamy sauce.
- 300 gms Penne (I used rigate), boiled in water with some oil and salt till al dente
- 300 gms or 1 and ½ cup button mushrooms, chopped to 4-6 slices
- 1 cup white sauce
- ½ cup sour cream, well whipped
- ½ cup grated cheddar or feta or cheddar
- 1 large onion, finely chopped
- 5-6 cloves of garlic, finely chopped
- 100 ml white wine
- Salt and pepper
- Dried Oregano
- Olive oil or butter to cook
- Couple of basil leaves
- Melt 2 tablespoon butter in a sauce pan, add 3 tablespoon all purpose flour and stir well on low flame till it turns blonde. Add the cup full of warm milk whisking rigorously, simmer cook for a minute and remove from heat. Add a pinch or two of salt, oregano and keep aside.
- Heat 2 tablespoon olive oil or butter in a large frying pan or Wok pan, add garlic and onions fry till they turn golden and add the chopped mushrooms. Sprinkle salt and fry on high flame till the water ooze out and dries away.
- Add the white wine and cover cook it for 2-3 minutes on low flame till the mushroom is tender. Remove the cover and add the entire white sauce, followed with whipped sour cream mix well on low flame and add the entire cooked pasta. Add salt, pepper and toss them well together.
- Finally sprinkle the grated cheese, dried oregano, give a gentle toss and turn off the flame.
- Dress up with some turn basil leaves and serve with Garlic bread toast with cheese. Bon Appetite!!
Dos and don’ts:
- Use spring onions instead, it is difficult to find fresh ones in Delhi in this summer heat.
- Do away with the wine and add a dash of white rice vinegar along with a tablespoon of water if required to cook the mushroom to soft.
- Using any other pasta, like fusilli or farfalle etc would be an equally good option.
- Don’t over cook the pasta.
- Don’t fry long after adding the sauces.
You may also like: