| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
February 19 |
1 |
servings |
INGREDIENTS
| 1 |
|
Onion; chopped fine |
| 2 |
tb |
Unsalted butter |
| 1 1/2 |
lb |
Mushrooms; chopped fine |
| 2 |
|
Flat anchovy fillets; patted dry between |
|
|
; paper towels and |
|
|
; minced |
| 2 |
ts |
Worcestershire sauce |
| 1/4 |
c |
Heavy cream |
| 1 |
tb |
Fresh lemon juice |
| 1 |
lb |
Rotelle; (corkscrew-shaped |
|
|
; pasta) |
| 1/2 |
c |
Minced fresh parsley leaves |
INSTRUCTIONS
In a heavy skillet cook the onion in the butter over moderate heat,
stirring, until it is softened, add the mushrooms, and cook the mixture,
stirring occasionally, for 15 minutes, or until the liquid the mushrooms
give off is evaporated and the mushrooms are browned lightly. Stir in the
anchovies, the Worcestershire sauce, the cream, and the lemon juice, cook
the mixture for 2 minutes, and season it with salt and pepper.
While the mushrooms are cooking, in a kettle of boiling salted water boil
the rotelle until it is al dente, reserve 1/2 cup of the cooking water, and
drain the rotelle well. Transfer the rotelle to a large bowl, add the
mushroom mixture and the parsley, and toss the mixture well, adding enough
of the reserved cooking water to thin the sauce to the desired consistency.
Serves 4 to 6.
Gourmet February 1993
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