Creamy Mushroom Pasta (Print Version)
# Ingredients:
→ Creamy Mushroom Sauce
01 -
400g fresh mushrooms, chopped into pieces
02 -
2 tablespoons olive oil
03 -
2 cloves garlic, minced
04 -
1 shallot (optional)
05 -
250ml chicken or vegetable stock
06 -
125ml heavy cream
07 -
60ml grated parmesan (optional)
08 -
Salt and freshly ground pepper
09 -
½ teaspoon thyme
10 -
½ teaspoon paprika (optional)
11 -
1 tablespoon fresh parsley, chopped
→ The Pasta
12 -
250-450g pasta (like fettuccine or tagliatelle)
# Instructions:
01 -
Warm up the olive oil in a large pan, then sauté the garlic (or shallot). Toss in the mushrooms and cook, giving them a stir now and then, until their liquid cooks off.
02 -
Season softly with some salt and pepper to match your taste. Sprinkle in a bit of paprika too.
03 -
Pour in the stock and heavy cream. Mix in the parmesan cheese if you're using it.
04 -
Bring it to a boil. Lower the heat afterward and simmer on medium until the sauce gets thick enough to coat the back of a spoon. Then stir in the thyme and parsley.
05 -
While the sauce is cooking, boil a big pot of salted water. Add your pasta and cook it through. Save 1-2 cups (250-500ml) of the pasta water before draining—don’t rinse the noodles!
06 -
Throw the hot pasta into the mushroom sauce, stir it up, and let it warm through. If it seems a bit dry, splash in some of that reserved pasta water.
# Notes:
01 -
You can mix and match different mushrooms like shiitake, button mushrooms, porcini, oyster mushrooms, or morels.
02 -
Use fresh, canned, frozen, or even dried mushrooms depending on what you have.
03 -
If you're using dried mushrooms, soak them first to rehydrate and add the soaking liquid to the sauce for extra flavor.
04 -
About 100g of dried mushrooms equals roughly 700g of fresh mushrooms.