Rated 5.0 stars by 1 users
Entree
Italian
4 servings
5 minutes
20 minutes
1 ounce Dried Portobello Mushrooms, reconstituted and sliced
5 tablespoons unsalted butter
2 cloves peeled garlic, minced
2 cups heavy cream
1 cup Parmesan cheese, grated
2 cups organic broccoli florets, blanched
Kosher salt to taste
Pepper to taste
1 pound egg noodles, cooked and drained
In a large non-stick skillet, melt 1 tablespoon of butter over low heat and sauté mushrooms and garlic until heated through.
Melt remaining butter and stir in the cream.
Gradually stir in the cheese and continue to cook until thickened. Do not boil.
Add the broccoli, season with salt and pepper and pour over the pasta. Serve immediately.
Fresh scallops would be a great addition to this dish!
