All, Pasta, Recipes
Creamy Mushroom Pasta
Dried mushrooms, garlic butter and mascarpone sound pretty good on their own.
Combine them with lemon, onions, and thyme and pour it over a tubular pasta like fiorelli or mafaldo corta, so it seeps into every bite, drizzle it with truffle oil, and prepare to win the hearts of everyone you serve it to.
How to Make It
Ingredients
- 2 pkgs (½ oz / 14 g) dried mushrooms, such as morels, porcini or chanterelles
- 1 pkg (12 oz / 350 g) fiorelli or mafalda corta pasta
- ¼ cup garlic butter
- ½ small onion, thinly sliced
- 14 oz (400 g) mixed mushrooms, torn into pieces or thinly sliced
- ½ cup smooth mascarpone cheese
- ½ cup finely grated Parmigiano-Reggiano cheese, plus more to garnish
- 2 tbsp fresh thyme leaves
- 1 lemon, zested then cut into wedges
- Truffle oil (optional)
Instructions
- Boil a pot of water. Measure out 1 cup boiling water and pour over dried mushrooms in a medium bowl. Set aside. Cook pasta following package directions.
- Meanwhile, melt garlic butter in a large frying pan over medium-high heat. Add onion, then fresh mushrooms. Cook, stirring occasionally, until mushrooms are dry and golden-brown, approximately 8 to 10 minutes.
- Add rehydrated mushrooms, soaking liquid, cheeses, thyme and lemon zest to pan. Stir until combined. Season with freshly ground black pepper.
- Reserve 1 cup pasta water, then drain pasta. Stir pasta into sauce, adding some reserved pasta water if you prefer a looser sauce. Divide among plates. Garnish with Parmigiano-Reggiano, truffle oil or a squeeze of lemon, if desired.
Kitchen Tip
You can use store-bought garlic butter or make your own by combining 3 tbsp softened salted butter with 3 minced garlic cloves and 2 tbsp finely chopped parsley.
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