Wild Mushroom Pasta

By Erika on September 8th, 2013 / / 2 Comments

Wild Mushroom Pasta | The Hopeless Housewife

 This wild mushroom pasta is really easy to make and VERY flavorful. I am a mushroom fanatic so this is right up my alley. Some of the mushrooms can be found dried in the produce or asian foods section if not fresh and can easily be rehydrated when soaked in hot water. I love the combination of mushrooms I included in this recipe but they all can be substituted out for other mushrooms if you’re having a tough time finding these. If you are rehydrating, you will need much less in weight than what the recipe calls for; read the directions on the package for how much weight they will be when hydrated.

Yield: serves 4

Wild Mushroom Pasta

Wild Mushroom Pasta

Ingredients

  • Serves 4
  • ½ lb chanterelle mushrooms
  • ½ lb shitake mushrooms
  • ½ lb porcini mushrooms
  • 6 tbsp butter, divided
  • 1 tbsp extra virgin olive oil
  • 1 small white onion, finely chopped
  • 4 cloves garlic, minced
  • 1/2 cup dry white wine
  • 3/4 cup heavy cream
  • 1 tsp fresh thyme, chopped
  • 1 teaspoon fresh lemon juice
  • 1/2 box papparadelle pasta, cooked al denté
  • Sea salt and freshly cracked pepper to taste

Instructions

  1. Rehydrate dried mushrooms if you need to by soaking in hot water for 20-30 minutes. If you found fresh mushrooms, skip this step. Clean mushrooms with a paper towel by dusting off any dirt you see. Trim the stem ends, and cut them in half if they seem too big.
  2. In a large skillet and sauté pan, heat 3 tbsp of the butter with 1 tbsp olive oil over medium high heat. Add onion and cook until tender, about 4-5 minutes. Add garlic and cook for another minute. Stir in the wine to deglaze the pan and cook about 2 minutes, stirring until the wine is reduced by half. Add in the remaining 3 tbsp butter and mushrooms.
  3. Cook the mushrooms, stirring occasionally for about 5 minutes or until the mushrooms are tender. Add cream and cook until slightly thickened and stir in the thyme, lemon juice and season to taste with sea salt and pepper. Serve with cooked pasta.

 

show comments 2 responses

  • Cari says:

    ummmm yummmm!?!?!!!

    can’t wait to give this a try!

  • Great recipe! The different mushroom varieties add new flavours and textures- I love the versatility to this dish! Thanks for sharing the recipe, I’ll be trying it soon!

    -Shannon

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