- 1½ cups red wine (good quality red wine)
- ½ cup unsalted butter
- ¾ of a cup heavy cream
- 1 teaspoon all purpose flour
- pinch salt and pepper
- 1 pound pasta of choice
- 1/2 pound oyster mushroom, washed and pulled apart
- 2 tablespoon butter
- 1 teaspoon garlic powder
- Fresh parsley
- fresh shredded Parmesan cheese
In a sauté pan, melt butter over medium heat, add mushrooms and garlic powder and cook until soft. While mushrooms are cooking, cook pasta according to package directions. Begin to make the red wine sauce.
Scorched Red Wine Sauce
In a skillet, add the wine and the butter . Cook over medium and keep mixing until the butter is melted, add the salt, pepper and the heavy cream. Add the teaspoon of flour and use a whisk to combine the flour to the cream of wine. Stop cooking when the sauce become more dense.
Once pasta is cooked, drain and plate. Top with sauce, mushrooms and freshly shredded Parmesan cheese. Garnish with fresh parsley and serve with a hearty red wine.