Thursday, March 3, 2011

Creamy Mushroom Pasta

Here is a delicious meatless dinner idea. A friend of mine emailed it to me over a year ago and i thought... "Hey. I need to try this" so tonight... we did!
When we make this again (and we will) I'll probably use Angel hair pasta or Linguine. These mini-mac noodles were a random choice. Makes this dish look more like a picnic pasta... and this recipe is definitely 5 star Restaurant material... so keep that in mind.

so that the sauce and pasta finish cooking at the same time, drop the pasta into boiling water just after adding the cremini mushrooms to the skillet. prepare pot of water now.


1 Tbsp. olive oil
1 Tbsp. unsalted butter
3 shallots, minced (about 1/2 cup)
4 0z. Shiitake Mushrooms stemmed and sliced
6 oz. Cremini Mushrooms, sliced
2 garlic cloves (i add more!)
1/2 tsp. dried thyme
2/3 c. low-sodium chicken or vegetable broth
1/2 c. heavy cream
1/2 lb. pasta (about 3 cups)
1 oz. Parmesan cheese, grated
1 Tbsp. chopped fresh parsley
1 1/2 tsp. fresh lemon juice
pepper and salt to taste

1. Heat the oil and butter over medium heat in a 10 inch skillet until butter is melted. add shallots and cook until softened, 2-3 minutes. Increase heat to medium-high, stir in the Shiitake mushrooms, and cook for 1 minute. stir in the Cremini mushrooms and 1/4 tea. salt. Cook until golden brown, about 6 minutes. stir in garlic and thyme. cook until fragrant about 30 seconds. transfer mushrooms to a bowl and cover.
2. Stir broth into the same skillet and bring to a boil, scraping up any browned bits. Stir in the cream, bring to a simmer. cook until sauce has thickened slightly and reduced to about 2/3 cup, about 4 minutes.
3. Mean while, cook pasta al dente, according to package. Drain pasta, reserving 1/2 cup of the cooking water. Adjust the sauce consistency with the reserved cooking water as desired. (optional)
4. Mix the cooked mushrooms, sauce, Parmesan, parsley and lemon juice with the pasta and toss to combine. Season with salt and pepper to taste and serve.

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