Ready in 45 minutes
Serve this rich dish with a warm baguette and the red wine you opened for the sauce. (Cooking Light magazine 8-04)
"I made this tonight, and quite enjoyed it. My finished dish had MANY more mushrooms than the picture from kimmyqt. Having said that, I did enjoy it. One tip -- make sure you use a decent bottle of wine. The flavor really comes through in the finished product."- ahunter5
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1. Melt 1 tablespoon butter in a medium nonstick skillet ove medium-high heat. Add onion, celery, and carrot; saute 5 minutes. Stire in tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 10 minutes or until liquid almost evaporates. Stir in thyme, pepper, and consomme. Bring to a boil; cook until reduced to 1 cup ( about 3 minutes). Strain through a sieve into a bowl; discard solids. Keep consomme mixture warm.
2. Melt 1 tablespoon butter in pan over medium-high heat. Add mushrooms, and saute 5 minutes. Add reserved consomme mixture; bring to a boil. Reduce heat; and simmer 5 minutes. Combine water and cornstarch mixture and salt to pan; bring to a boil. Cook 1 minute. Combine sauce and pasta, tossing to coat. Garnish with parsley, if desired.
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chrisleeuk 4 years ago
ahunter5 4 years agoI made this tonight, and quite enjoyed it. My finished dish had MANY more mushrooms than the picture from kimmyqt. Having said that, I did enjoy it. One tip -- make sure you use a decent bottle of wine. The flavor really comes through in the finished product.
kimmyqt 6 years agoThis is a great dish. I made this as a side dish to accompany a T-bone steak dinner. It was superb served with the fabulous wine I used to make the sauce. I will make this again and again. ...........I had to post my pictures here as well.
cera82v 8 years ago[I posted this recipe.]