Menu

Creamy Mushroom and Dill pasta | Milkbottle

Creamy Mushroom and Dill pasta

Cast Iron

This is a dish my good friend Alexandra used to make me back in Norway. It creates such a good sauce that is good not just on pasta but also on fish or lamb.

Recipe
Serves 4
1/2 pound of Mushrooms, sliced (I like fancy mixed packages)
1 medium yellow onion, chopped
2 garlic cloves, chopped
olive oil
1/2 cup chicken stock
1 1/2 cup heavy cream
2 tablespoons chopped fresh dill
salt & pepper
Parmesan for serving

Heat up a pan and saute mushrooms, onion and garlic in 2 tablespoons olive oil until the mushroom starts to golden and the onion is soft.
Add 1/2 cup chicken stock, 1 1/2 cup cream and 2 tablespoons chopped fresh dill.
Let it simmer for 5 minutes and season with salt and pepper.
Cook up enough pasta for 4 people, remember to add salt to the water!
Strain and place in a bowl.
Add the sauce, mix and serve with shaved parmesan on top.

Image and recipe: Paul Lowe via Taverne Agency

More Food
Cooking in the Barn
Food

Creamy mushroom white beans soup

The beans give a wonderfully creamy consistency, delicious with the crunch of the garlic croutons »
Vegetarian Autumn Brunch by Dammen
Food

Autumn brunch

Raw cabbage and red beet salad »
Plums by Court
Food

Clafoutis with Plums

A fruit filled dessert from France, with a texture that hovers between cake and custard »