Pasta with Mushroom and Crab Sauce Recipe

From Dorothy McNett's Recipe Book.

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Pasta with Mushroom and Crab Sauce

From Dorothy McNett's recipes at

1 pound cooked pasta of choice (so many shapes and sizes to choose from!)

2 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
3-4 garlic cloves, slivered
3/4 - 1 pound sliced fresh mushrooms (try a variety)
2 tablespoons fresh chives, sliced
1/4 teaspoon freshly ground pepper
1/2 cup vegetable or chicken broth
salt as needed, depends on the broth being used
1/2 cup heavy cream

1/2 - 1 cup fresh crab meat, cut or torn into bite sized pieces

Heat butter and oil in saute pan and cook garlic 1 minute. Add mushrooms and cook and stir several minutes, until they release back into the pans their juices. Add chives, pepper, broth, salt if needed and cook 1 minute. Add cream slowly, stirring. Cook but do not boil, until the sauce thickens and blends. Add the crab pieces and set aside while you cook and drain the pasta. Pour pasta into a beautiful bowl, toss with sauce and serve, adding garnish as desired.

Recipe created 1998-09-22.

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