- Rating:
- Servings:
- 4
- Difficulty:
- Total Time:
- Recipe By:
- Tom Fraker
Ingredients
- 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
Directions
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.
Note:
Fresh scallops would be a great addition to this dish.
