Cuisinart PRS-50 Manual De Instrucciones página 5

Sautéed Mushroom
and Butter Sauce
Sophisticated flavor, simple in-
gredients and basic technique.
Makes about 1 cup of sauce;
enough for ½ pound of fresh
pasta
4 tablespoons unsalted
butter
1 teaspoon fresh oregano
or marjoram leaves
8 ounces mixed wild
mushrooms, like
cremini, shitake and
oyster
1 teaspoon kosher salt
2 tablespoons extra virgin
olive oil
2 tablespoons thinly
sliced basil
¼ teaspoon freshly ground
black pepper
1. In a large saucepan, heat the
butter over medium-high heat
until it is melted and starts
to foam. Add the oregano or
marjoram and cook until fra-
grant, about 30 seconds. Add
the mushrooms and cook until
browned on one side, about 3
minutes.
2. Add salt and stir; cook for an
additional 3 to 4 minutes on
the other side.
3. Stir in cooked and drained
pasta. Drizzle with olive oil
and sprinkle with thinly sliced
basil and freshly ground
pepper. If a thinner sauce
is desired, add 2 ounces of
pasta water.
Nutritional analysis per serving (based on
3 servings): Calories 240 (88% from fat)
• carb. 5g • pro. 3g • fat 24g
• sat. fat 12g • chol. 40mg • sod. 724mg
• calc. 5mg • fiber 2g
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