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| mushroom_and_leek_pasta [2020/03/09 14:28] – created Adam S | mushroom_and_leek_pasta [2020/03/09 14:40] (current) – Adam S | ||
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| + | ====== Mushroom and Leek Pasta ====== | ||
| + | \\ | ||
| + | \\ | ||
| + | ===== Ingredients ===== | ||
| + | 8 oz. Pasta (Lasagna Sheets or Penne) \\ | ||
| + | 1 Large Leek \\ | ||
| + | 1 lb. Mushrooms \\ | ||
| + | 2 Cloves Garlic \\ | ||
| + | 1¼ Cup Chicken Stock \\ | ||
| + | 4 Tablespoons Heavy Cream\\ | ||
| + | Tarragon \\ | ||
| + | Olive Oil \\ | ||
| + | |||
| + | ===== Cooking ===== | ||
| + | |||
| + | Slice Mushrooms. \\ | ||
| + | Add about 2 Tablespoons Olive Oil to hot pan. When oil is hot, add mushrooms and toss. \\ | ||
| + | Thinly slice garlic and add to pan. \\ | ||
| + | Wash & chop Leek, add to pan. \\ | ||
| + | Cook down Mushrooms and Leeks drawing out moisture until Leeks are tender.\\ | ||
| + | Add Chicken Stock and cook until liquid is reduced by half. \\ | ||
| + | Start cooking Pasta, cook until a few minutes away from being ready. \\ | ||
| + | Halfway though reduction, add a few springs of fresh Tarragon. \\ | ||
| + | Turn down heat and add Heavy Cream. \\ | ||
| + | Add Pasta and simmer a few minutes. \\ | ||
