Ingredients

The following ingredients have 4 Servings
  • 4 tablespoons butter
  • 2 tablespoons extra-virgin olive oil
  • 1 pound mushrooms, thinly sliced, such as crimini or baby bella
  • 4 cloves garlic, minced
  • 1 cup dry white wine, such as Sauvignon Blanc
  • 1 cup chicken or vegetable stock
  • 1 cup heavy cream
  • ¼ cup freshly grated Parmesan cheese
  • 1 pound rigatoni pasta, cooked according to inctructions, drained
  • ¼ cup minced chives
  • 2 tablespoons minced flat leaf parsley
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly cracked black pepper

Instruction

  • Heat the butter and olive oil in a large saucepan over medium high heat
  • Once the butter is bubbling, add the mushrooms and cook until golden brown, 5-7 minutes
  • Add the garlic and cook, stirring, until fragrant, about 2 minutes more
  • Stir in the wine and simmer until the wine has reduced by slightly more than half
  • Add the stock and simmer until reduced by half
  • Slowly stir in the cream and Parmesan until combined
  • Cook until the sauce comes together and thickens enough to coat the back of a wooden spoon, another 2-3 minutes.Stir in the pasta, chives, parsley, salt and pepper