Fettucine cooked in a mushrooms flavored white wine reduced cream sauce. Sounds yummy yeah! Really simple to make too..
Pasta with Mushroom Cream Sauce
Mushrooms are very versatile, and can add enormous flavor and nutrition to almost any savory dish. A mushroom is a fungi, one of the few non-meat ingredients with a meaty texture to it.
The variety of mushroom you choose to use in this recipe greatly affects the outcome of the sauce; with different mushrooms resulting in very different tastes. Using porcini would be the best, dried or fresh, but they are just too expensive to get around here. I would very much like to work with wild mushrooms, but then again, availability is a problem.
Therefore, I’m using 2 very common mushrooms for this recipe: Shitake & Button Mushrooms. You can substitute them with any meaty mushrooms you have.
Creamy Mushroom Pasta
- Fettucine or any of pasta
- 1 Small Red Onion, sliced
- 2 Cloves of Garlic, finely minced
- 3 Button Mushrooms, sliced
- 2 Shitake Mushrooms, sliced
- Small bunch of dried thyme (or fresh), finely chopped
- Splash of White Wine
- 100-150ml of Cream (Whipping/Heavy/Double/Thickened. Up to you. Just not sour cream)
- Olive oil
- Black Pepper
- Italian Flat-Leaf Parsley for Garnish
1) Add pasta to pot of boiling salted water and cooked till al dente.
2) Prepare ingredients as stated. Saute onions and mushrooms in olive oil.
3) Add minced garlic, saute, and add a good splash of decent white wine to deglaze. Salt, Black Pepper, Thyme, reduce slightly.
4) Add cream, stir, and add cooked pasta to the sauce. Toss well and when sauce reach desired consistency, fire off, plate. Garnish with chopped italian parsley.
Tada! Dig in! This recipe is fairly flexible, you can add leftover roasted chicken or any roasted meats at the sauteing stage if you want to. Ham or bacon will do too 🙂
Now, Mess Up Thy Kitchens!