Tuna And Mushroom Cream Over Pasta

Recipe Ingredients

2 tablespoons	30ml	Corn oil
4 tablespoons	60ml	Shallots - chopped fine (medium)
2 tablespoons	30ml	Garlic cloves - chopped fine (medium)
1/2 lb	227g / 8oz	Button mushrooms - cut into
		Slice
1 cup	237ml	Evaporated nonfat milk
1 oz	28g	Grated parmesan cheese
1		White tuna in spring water
		Broken into chunks - (6 1/2oz)
2 tablespoons	30ml	Fresh italian parsley - finely chopped
1 tablespoon	15ml	Fresh chives - chopped fine
		Freshly ground black pepper
		Cooked pasta of your choice

Recipe Instructions

In a large saucepan or skillet, heat the oil with the shallots and garlic over moderate heat. When the vegetables sizzle, raise the heat to high and add the mushrooms, sauteing just until they begin to brown, 4 to 5 minutes. Reduce the heat and add the evaporated milk. Simmer briskly, stirring frequently to guard against boiling over, until the milk reduces by about a third, to a creamy consistency, 5 to 7 minutes. Stir in the parmesan cheese and, as soon as it melts, fold in the tuna and herbs. Simmer just until the tuna is heated through, then spoon over cooked pasta. Season with black pepper to taste.

Source:
Chef Bill Bracken, the Peninsula Hotel in Beverly Hills

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