Adding a few wild varieties, such as chanterelle or lobster mushrooms, will make the sauce extra-special.
Cook pasta until just tender, 8 to 10 minutes or according to package instructions.
Drain, reserving 1/2 cup of the cooking liquid, and return the pasta to the pot.
Meanwhile, heat oil in a large skillet over medium-high heat.
Stir in brandy (or sherry) and cook until the liquid has evaporated, about 1 minute.
Sprinkle flour over the mushroom mixture and stir to coat.
Pour in broth and bring to a boil, stirring constantly.
Simmer, stirring, until thickened, about 1 minute.
Remove from the heat.
Stir in cream and 1/4 cup Parmesan.
Stir the mushroom sauce into the drained pasta.
Serve sprinkled with the remaining 1/4 cup Parmesan.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
