Creamy Mushroom Sauce
I love mushrooms! During the months when the farmer’s markets are out, I love to pick all the varieties of mushrooms that are local to my area. This recipe works with any type of mushroom you like or can find. If you are unfamiliar with the different varieties of mushrooms, experiment by sautéing some in butter with plenty of salt and pepper. Like other cream sauce, it is best served with a long pasta like spaghetti, fettuccini, bucatini or in this case, homemade pici.
Tips:
Make sure you save the pasta water to thin out the sauce and bring it all together. That is true for all types of pasta dishes.
Cream sauces are best eaten immediately. Avoid making extra to reheat the next day, as the sauce may separate and become too greasy.
Creamy Mushroom Sauce
Serves 4
PREP 15 minutes
COOK 30 minutes
INGREDIENTS
3 tablespoons extra-virgin olive oil
1 lb. mixed mushrooms, cleaned and stemmed
Kosher salt
2 medium shallots, finely chopped
1 lb. pasta (see tips)
1/2 cup heavy cream
1/3 cup finely chopped parsley
1/2 lemon, zested and juiced
2 tablespoons unsalted butter, cut into pieces
1/2 cup Parmesan, finely grated, plus more for serving
Freshly ground black pepper
INSTRUCTIONS
Bring a large pot of water to a boil for your pasta. Add plenty of Kosher salt to season the water.
Meanwhile prepare the mushrooms by cutting large mushrooms in half. Keep smaller mushrooms intact. The cooking process will shrink the mushrooms, so avoid cutting them too small.
Heat half the olive oil in a large pot over medium heat. Add half of the mushrooms, season with a little salt and cook until the edges are browned and they have shrunk. Don’t overcrowd the pan or the mushrooms will be soggy and not browned. This process should take about 8 minutes.
Remove the mushrooms to a plate with a slotted spoon. Add the other half of the oil and continue the process with the remaining mushrooms.
Lower the heat and add the shallots. Cook for about 4 minutes, until the shallots are soft and translucent. Add back the mushrooms and any liquid that has accumulated.
Add the cream and raise the heat. Bring the cream to a boil and cook for a few minutes while it reduces and thickens.
Cook the pasta according to package directions, removing the pasta with tongs a few minutes shy of al dente. Place the pasta in the sauce. The pasta will continue to cook in the sauce, so make sure you undercook the pasta to avoid mushy pasta.
Add one cup of the pasta water and toss the pasta around in the sauce for an additional 2-3 minutes. If the sauce looks too thick, add more pasta water.
Remove the pasta dish from the heat and add the remaining ingredients- parsley, butter, lemon zest, lemon juice and the parmesan cheese. Add plenty of black pepper and toss the pasta carefully with tongs.
Adjust seasoning with more salt if necessary. To serve, pass more parmesan cheese. Yes a pound of pasta should serve 8, according to the box, but I’ve never met anyone who can follow that! Divide the pasta or serve family style. Enjoy.