Creamy Mushroom Pasta Recipe
- 10oz (285g) pasta
- 2-3 tablespoons Olive oil
- 2 tablespoons (30g) Butter
- 1 onion, finely chopped
- 2-3 garlic cloves, crushed
- 7oz (200g) Chestnut mushrooms
- 7oz (200g) Shimeji Mushrooms
- 1 cup (240ml) Chicken/vegetable stock
- 1½ cups (360ml) Cream
- 1/4 cup (60ml) White wine
- 1 teaspoon Thyme
- 1/4 cup (25g) grated Parmesan cheese
- Salt to taste
- Black Pepper to taste
- 1/4 teaspoon Nutmeg
- 3-4 tablespoons chopped parsley
1. To a large pot of water add salt and bring to a boil. Add pasta and cook to al dente according to package directions.
2. Meanwhile, melt the butter with olive oil in a large skillet over medium heat. Add chopped onion, sauté for 2-3 minutes, add garlic and cook 1 minute more. Add sliced Chestnut mushrooms and shimeji mushrooms, season with salt, pepper and thyme, cook until golden brown and softened, about 6-7 minutes. Add white wine and cook until reduced by half.
3. Add the stock, cream, grated Parmesan cheese, salt pepper, nutmeg and stir. Bring to a simmer.
4. Add drained pasta, chopped parsley and toss. If needed add more cream/liquid.
5. Serve immediately.
Notes:
• You can use any mushrooms that you like.
• If you prefer making the recipe without alcohol, replace the wine with cream/stock.
• You can use heavy cream or half & half.
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