Ringing in the New
Served over fettuccine, this has been my New Year's Eve dinner of choice for many years. This recipe is adapted from a dish served at a Northern Virginia restaurant
1/4 cup(s) Walnuts, chopped very fine (use a food processor or blender)
3/4 cup(s) Heavy whipping cream
1/4 tsp Black pepper
8 oz Mushrooms, sliced
2 cup(s) Freshly grated Parmesan cheese
2 Tbsp Extra virgin olive oil
Cook your pasta according to package directions.
Meanwhile, heat olive oil in large skillet over medium heat.
Sauté mushrooms and walnuts until mushrooms are golden brown.
Add heavy cream and cook, stirring frequently for 5 minutes until slightly thickened.
Turn heat to warm and when cream stops simmering. Add pepper and Parmesan; stir until sauce is smooth. Do not boil.
Drain pasta and place on a serving plate.
Pour sauce over pasta and serve immediately. Pass additional Parmesan.
This recipe will serve 2 as a main course, 4 as a first course.
Comments
I wonder if the recipe would work substituting creme fraiche for the heavy cream. Ever since we finally found out where we can get creme fraiche (now at two local supermarkets, yay!) I've been substituting in place of all kinds of stuff like sour cream and heavy cream and yogurt and whipped topping.
Posted by: Elayne Riggs | December 29, 2006 01:04 PM
Elayne,
I'm certain creme fraiche would work, but you might need a little additional salt.
Posted by: Melanie | December 29, 2006 05:21 PM