A mushroom pasta without heavy cream, but it is every bit as comforting and plays up the earthy, umami taste of mushrooms in the best way possible. FULL RECIPE 👉 http://bit.ly/TMD-mushroom-pasta
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INGREDIENTS:
🔹 8 ounces dry pasta I used Toscani-shaped pasta
🔹 Kosher salt
🔹 ⅓ cup Extra virgin olive
🔹 1 tablespoon butter
🔹 2 shallots minced
🔹 5 garlic cloves minced
🔹 8 ounces Baby Bella Mushrooms sliced
🔹 8 ounces white mushrooms sliced
🔹 8 ounces portabella mushrooms roughly chopped
🔹 black pepper
🔹 1 teaspoon dry rosemary
🔹 3 tablespoons of tomato paste
🔹 ¼ cup merlot wine
🔹 ½ cup of grated Parmesan
🔹 ½ cup packed parsley
🔹 ⅓ cup chopped walnuts
🔹 Red pepper flakes to taste optional

⏱️TIMESTAMPS⏱️
0:00​​ Intro
0:37 Ingredients
0:58 The right kind of pasta
1:38 Prepping the mushrooms
2:36 Cooking the mushrooms
5:02 Secret ingredients
6:14 Adding pasta to the mushroom sauce
6:49 More secret ingredients for flavor
7:50 Ready to serve