Ingredients for Creamy mushroom pasta 🍄
- 450 g mixed mushrooms
- 1 onion, finely chopped
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs thyme
- 120 ml white wine
- 300 g tagliatelle or other pasta of your choice
- 200 ml double cream
- 1/3 cup finely grated parmesan
- Zest and juice of ½ lemon
- Salt and black pepper, to taste
- For serving (optional)
- 4 soft boiled eggs
- Grated parmesan, to taste
Cooking Instructions for making Creamy mushroom pasta 🍄
Slice or tear up your mushrooms into bite-size pieces. I used a mix of shimeiji, maitake, button, portobello, pioppino, shiitake, and oyster mushrooms.
Heat the oil and butter in a saucepan on low heat. Sauté the onion for 10 mins or until softened.
Add garlic, mushrooms, thyme, and salt to taste. Cook and stir for 10 mins over medium heat. Add the wine and bring to a simmer. Continue stirring once in a while to encourage the liquids to evaporate.
Meanwhile, bring a large pot of salted water to a boil. Cook the tagliatelle according to the instructions on the package. Transfer the cooked pasta to a large bowl and reserve the pasta water.
The liquids in the mushroom mix should have reduced significantly by now and you should be getting some browning on the mushrooms. Add the lemon juice and stir for 2 mins.
Add the double cream and bring to a simmer. Add lemon zest, parmesan and black pepper.
Gently toss the tagliatelle in the pan with the creamy sauce and add enough of the reserved pasta water to loosen it. Be careful not to add too much water at a time of you might end up with a watery sauce that will not coat your pasta.
Give your pasta a final taste test to see if you need to adjust the seasoning. Portion the pasta into individual bowls and top with a soft-boiled egg, a sprinkle of grated parmesan and black pepper. I’ve also a few stalks of crispy baked shimeiji mushrooms.
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