I love cremini mushroom,s and this dish is a new vegetarian fave of mine! Out of all the produce that I have ever prepared, mushrooms are by far the most rich, meaty and flavorful. Of course, it helps to season and cook them properly; and I have my two favorite methods down! I love sautéing them in olive oil, butter and garlic; and a close second is roasting them with olive oil, salt and pepper. I had to fudge the amounts of ingredients in this recipe because the metric system and standard measurements don’t play well together 😉 When I make it again, I try adding some fresh thyme to cut through some of the richness of the sauce. This recipe yields about four servings, but if you served it as a side dish you could get at least six smaller servings. Thanks for reading, enjoy!
Pasta with Mushroom, White Wine and Cream – adapted from Real Italian Foodies
- 10 ounces dried pasta – pappardelle, fettucine, tagliatelle.
- 1 TBSP unsalted butter
- 2 tbsp olive oil
- 12 ounces cremini mushrooms, cleaned and sliced
- 3 garlic cloves, minced
- 1/4 – 1/3 cup dry white wine
- 1 cup heavy cream
- grated Parmesan
- sea salt and black pepper to taste
Bring a large pot of water to boil, add salt and pasta – cook until al dente.
In a large, heavy-bottomed saute pan over medium heat, add the butter and olive oil. Once the butter has melted, add your cleaned and sliced mushrooms along with the minced garlic. Cook until the mushrooms begin to turn brown – don’t salt the veg until this happens, about 5-7 minutes. Season the veg with salt and pepper to taste, then pour the white wine into the pan to deglaze. Continue cooking until the wine has evaporated, add your cream and Parmesan cheese, turn the heat to low and simmer until the sauce has thickened.
Drain the pasta and add it to your sauce, mix together and serve with extra Parmesan cheese.