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Pasta with Wild Mushroom Sauce

  • Yield: Serves 8
  • Prep Time: 10 minutes
  • Cooking Time: 20 minutes

Pasta with Wild Mushroom Sauce


  • 1 (16-oz.) pkg. fettuccine
  • 1 tbsp. olive oil
  • 1/2 cup finely chopped onion
  • 2 (6-oz.) pkgs. mixed mushrooms (including shiitake, oyster, baby bella)
  • 2 tbsp. Worcestershire sauce
  • 1 tsp. dried thyme
  • 1/2 cup port wine or beef consommé
  • 2 cups whipping cream
  • 1 cup finely shredded Asiago


  1. In a large pot of lightly salted water cook pasta al dente according to package directions. Drain; transfer to a large serving bowl.
  2. Meanwhile, for the sauce, in a large skillet heat oil over medium heat. Add onion; cook and stir 3 to 5 minutes or until translucent. Add mushrooms, Worcestershire and thyme; cook 8 to 10 minutes or until mushrooms soften.
  3. Stir in port; cook 5 to 8 minutes or until liquid is reduced. Reduce heat to medium-low. Stir in cream; bring to a simmer. Gradually add cheese, stirring until melted.
  4. Spoon sauce on pasta, toss to coat, and serve.

Per serving: 520 calories, 30g fat, 17g saturated fat, 95mg cholesterol, 240mg sodium, 49g carbohydrate, 3g fiber, 14g protein


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