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Creamed Mushroom and Pastrami Pasta

Creamed Mushroom and Pastrami Pasta is built on Fusilli Pasta, Butter, Olive Oil, Garlic, and Green Shallots. Serves 4. Keep it handy for the next time you cook it.

Ingredients

• 500 g
• 20 g
• 1 tbsp
• 2
• 4
• 1
• 200 g
• 1
• 2 tsp
• 1 cup
• 1/2 cup
• 1/4 tsp
• 125 g
• 1/2 cup

Method (preview)

1. 1

   Cook pasta, uncovered, in a large pot of boiling water until just tender; drain.

2. 2

   Heat the butter and oil in a pan.

3. 3

   Add the garlic and cook, stirring, for 1 minute.

4. 4

   Add the shallots, pepper and mushrooms; cook and stir for 2 minutes.

5. 5

   Mix the stock cube and cornstarch with 2 tablespoons of the water; stir in the rest of the water.

6. 6

   Stir in the wine and the marjoram.

7. 7

   Stir the cornstarch mixture into the vegetable mixture.

8. 8

   Continue to cook and stir until the sauce boils and thickens.

9. 9

   To serve: combine the warm sauce, sliced pastrami slivers, cream and pasta in a pan; cook and stir until heated through.

10. 10

    ISBN 0 949128 35 X.

11. 11

    MasterCook formatting by Hallie.

12. 12

    Contributed to FareShare IRC Chat, 29 January 2000, by allium.