Wild Mushrooms and Cream Pasta
December 9, 2010 § Leave a comment
There is something about the cold winter nights that makes me want to warm up with something creamy and woodsy. Mushrooms and cream pasta are perfect for a cozy dinner in without too much prep time.
- 4 cups of chopped wild mushrooms (pick any combination of your favorites – chanterelles, portobellos, shiitake, crimini… I used crimini here)
- 2 chopped shallots (or if you want a little extra punch, 1 shallot and 1 small onion, your choice)
- 4 cloves of chopped garlic
- papardelle egg pasta (the one I used is straight from Trader Joe’s and is AH-Mazing!)
- 1/2 cup of chopped flat leaf parsley
- 1/2 cup of heavy cream (don’t freak out, 1/2 a cup for the ENTIRE batch)
- In a medium sauce pan, and using two tablespoons of extra virgin olive oil, saute shallots (and onion if you use it) until they become transparent.
- Add mushrooms. At first glance, it will seem like a ridiculous amount of mushrooms, but don’t worry because they will cook down. Fold them in with the shallots gently and season to taste.
- Once the mushrooms have started to release some of their water, add in the garlic. (WARNING: your kitchen will smell incredible!). Let this mixture sautee on a medium heat until the mushrooms have cooked down and have become soft.
- When the mushrooms have cooked down, add the fresh parsley and let the mixture get happy for about a minute. The goal is to allow the parsley to release some flavor, but not get overcooked.
- Add in the heavy cream and stir for 2 minutes. We want to the mushroom flavors to get acquainted with the cream and make one flavorful sauce. Reseason if necessary.
- Remove from heat.
- Cook pasta last so that it doesn’t have a chance to sit around and stick together. If you have to let one thing sit around longer than the other, let it be the mushrooms and sauce.
- Combine pasta and mushrooms and serve.
Once combined, the final dish will look like this:
It was so good that it deserved a close up! 🙂