As we had an opened bottle of white wine in the fridge (I don’t like drinking it, I used some of it in an onion side dish last week), I decided to couple it with some mushrooms. I was actually looking for some exotic mushrooms to jazz the pasta up a bit, but in the end I was quite happy that our local greengrocer was fresh out of all except for the good old white button type. I am afraid that the other ingredients of this recipe might overwhelm the subtleties of delicate mushrooms; this is after all a noteworthy comfort dish to say the least.
The wine gives the sauce a slightly sour taste at first, so I recommend letting it rest for a few hours if you can.
2 chopped onions
3 teaspoons garlic
400 g white button mushrooms, finely chopped
250 ml chicken stock
125 ml white wine
2 teaspoons thyme
200 ml plain yogurt
3 tablespoons cream cheese
300 g fusilli pasta
- Fry the onions and garlic in some oil until brown. Add the mushrooms and fry until there is no extra moisture seeping from the mushrooms.
- Pour in the chicken stock and wine and let it simmer for about 10 minutes with the thyme.
- Add the yogurt and cream cheese.
- Cook the pasta in a separate pot.
- To serve dish up some pasta with mushroom mixture over it, adding some parmesan and black pepper to taste.