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Jim Coleman Recipes

Rotelli With A Ragout Of Curried Mushrooms

For this recipe you will need:

3 tablespoons clarified butter
1 tablespoon finely chopped garlic
1 yellow onion
1 pound fresh portobello mushrooms, stems removed, cut into fourths
1/2 pound oyster mushrooms, sliced in half
2 tablespoons curry powder
1 cup heavy cream
1/2 cup half and half
1/3 cup Riesling wine
2 tablespoons fresh basil, sliced into thin ribbons
1/4 cup chopped cashews
1/4 cup golden raisins
salt and white pepper to taste
1 pound rotelli pasta, cooked al dente

To prepare this recipe:

Place the clarified butter in a large saucepan over medium heat. Add the garlic and onion and saute for 2 to 3 minutes. Add the mushrooms and curry powder and saute for 7 to 10 more minutes. Stir in the cream and the half and half, then add all the remaining ingredients except the pasta and cook for about 5 minutes.

Put the pasta in the saucepan and cook until heated through. Adjust the seasonings with salt and pepper. Divide the pasta among individual bowls. This recipe will serve 4 to 6 people.



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