Sunday, May 2, 2010

Pasta with Sauteed Mushrooms

Source: Cooking for Two

There was a time I haaaaaated mushrooms. I'm still not a fan of them raw (like on pizza - yuck), but I've become quite fond of them in a sauce. I saw this recipe in my beloved "Cooking for Two" and was intrigued, since mushrooms are pretty much the main event here. As I found out when I went shopping, there's a reason shiitake mushrooms are $14 a pound. They're packed with flavor and a far cry from button mushrooms! This was a very tasty dish, and one I'll make again!

Pasta with Sauteed Mushrooms

1 tablespoon olive oil
1 tablespoon unsalted butter
3 shallots, minced (about 1/2 cup)
4 ounces shiitake mushrooms, stemmed and sliced 1/4 inch thick
6 ounces cremini mushrooms, sliced 1/4 inch thick
2 garlic cloves, minced
1/2 teaspoon dried thyme
2/3 cup low-sodium chicken broth
1/4 cup heavy cream
1/2 pound campanelle
1 ounce Parmesan cheese, grated (about 1/2 cup)
1 tablespoon chopped fresh parsley
1 1/2 teaspoons fresh lemon juice

1. Heat the oil and butter over medium heat in a 10-inch skillet until the butter is melted. Add the shallots and cook until softened, 2 to 3 minutes. Increase the heat to medium-high, stir in the shiitake mushrooms, and cook for 1 minute. Stir in the cremini mushrooms and 1/4 teaspoon salt, and cook until golden brown, about 6 minutes. Stir in the garlic and thyme, and cook until fragrant, about 30 seconds. Transfer the mushrooms to a bowl and cover to keep warm.

2. Stir the broth into the skillet and bring to a boil. scraping up any browned bits. Stir in the cream, bring to a simmer, and cook until the sauce has thickened slightly and reduced to about 3/4 cup, about 4 minutes.

3. Meanwhile, bring 4 quarts of water to a boil in a large pot. Add the pasta and 1 tablespoons salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot.

4. Add the cooked mushrooms, sauce, Parmesan, parsley, and lemon juice to the pasta and toss to combine, adjust the sauce consistency with the reserved cooking water as desired. Season with salt and pepper to taste and serve.


10yearstogether said...

I LOVE mushrooms so I'm def starring this to make in the future. Shitakes are great, I like crimini too although not nearly as much punch as shitakes. Are shitakes the same as black mushrooms? I like those too. Very flavorful.

The Lazy Housewife said...

Hmmm, I don't know. I LOVE shiitake, too!