October 8, 2013
Pasta with mushroom sauce
Prep: 25 minutes
Soak: 15 minutes
Cook: 17 minutes
Makes: 6 servings
This recipe was developed by Lisa Schumacher in the Tribune test kitchen. Its earthy and rich flavor pairs nicely with Morellino di Scansano.
1 ounce assorted dried mushrooms
1 pound pasta, such as fettucine or linguine
12 ounces assorted, sliced fresh mushrooms, such as a combination of shiitake, cremini and oyster (or all cremini)
2 tablespoons unsalted butter
2 shallots, chopped
4 cloves garlic, thinly sliced
1 sprig thyme, plus 2 tablespoons fresh thyme leaves
1 teaspoon salt
1/2 cup dry white wine
2/3 cup heavy cream
1/2 cup freshly grated Parmesan cheese
1 Place the dried mushrooms in a large glass measuring cup; cover with 1 cup hot water. Allow the mushrooms to rehydrate, about 15 minutes. Drain, reserving 1/2 cup of the mushroom soaking liquid. Strain the liquid through cheesecloth to remove any grit.
2 Cook the pasta in a large stock pot of well-salted boiling water until al dente.
3 Meanwhile, melt the butter in a large heavy skillet over medium-high heat; when hot, add the shallots and garlic. Cook, 2 minutes. Add the sliced fresh mushrooms, the sprig thyme and 1/2 teaspoon salt; stir to coat. Cook until the mushrooms have given up their liquid, about 10 minutes. Turn up the heat slightly. Stir in the wine, the rehydrated mushrooms and the reserved 1/2 cup mushroom soaking liquid. Cook until the liquid has reduced and created a sauce. Add the cream and remaining 1/2 teaspoon salt. Cook to reduce until the sauce comes together and thickens slightly, about 5 minutes. Stir in 2 tablespoons thyme leaves and the Parmesan. Remove from the heat; remove thyme sprig.
4 Drain the pasta; add to the skillet, tossing with the mushroom sauce.
Nutrition information per serving: 483 calories, 18 g fat, 10 g saturated fat, 52 mg cholesterol, 64 g carbohydrates, 17 g protein, 504 mg sodium, 5 g fiber
Copyright © 2014 Chicago Tribune Company, LLC