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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Break each mushroom into 2 or 3 pieces. | 2. Soak them in 1 cup of hot water for at least 20 minutes. | 3. Melt the butter in a saucepan large enogh to hold the cooked pasta. | 4. Saute the onions and rosemary in the butter for several minutes, until the onion is translucent. | 5. Mix in the marsala and cook for 2 more minutes. | 6. Drain the mushrooms through a coffee filter or several paper towels and reserve the liquid. | 7. Add 1/2 cup of the mushroom water, all of the mushrooms, and the tomato paste to the sauteed onions. Simmer. | 8. Mix the cream and parsley into the mushroom sauce and lower the heat to a simmer. | 9. Add salt and pepper to taste. | 10. Cook pasta according to package directions. | 11. When pasta is el dente, drain and add it to the mushroom sauce in the saucepan. | 12. Add the cheese and toss everything to coat the pasta evenly. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
porcini mushroom	1	ounce	dried	25.2167	0.0	5.61	0.1417
butter	2	tablespoons		171.0	7.857	5.343	14.4
onion	1		diced	28.0	6.537999999999999	0.77	0.07
rosemary	1/2	teaspoon	chopped dried	0.4585	0.0724	0.0116	0.0205
marsala	1/4	cup		25.2167	0.0	5.61	0.1417
tomato paste	1	tablespoon		13.12	3.0256	0.6912	0.0752
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
parsley	1	tablespoon	choppped	1.368	0.2405	0.1129	0.03
salt pepper				25.2167	0.0	5.61	0.1417
wheat pasta	1/2			51.3126	10.3617	1.915	0.3799
parmesan cheese	1/4 - 1/2	cup	grated	0.0	0.0	0.0	0.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.