Tuesday, September 13

Mushroom Lovers Pasta

A few months ago, I was at the L.A. Farmers Market and visited Pappardelle's Pasta, a great stand that sells all different flavors of fresh and dried pasta. I finally got around to making their porcini mushroom pasta and figured that I should go all out on the mushroom flavor. This is a true "mushroom lovers" pasta, as it has mushrooms in the pasta, five different varieties of wild mushrooms in the sauce, and truffle butter (leftover from this recipe). You could certainly exchange some of these special ingredients for more generic ones, but this is a great meal for a special occasion and a great meal for people who love mushrooms.

Porcini Linguine with Wild Mushroom & Truffle Ragu:
  • Clean* and roughly chop 6 oz. of assorted wild mushrooms.**
  • Heat 1 tbsp. of olive oil in a pan until hot, then add the mushrooms and 1 tsp. of fresh thyme leaves. 
  • Cook until mushrooms soften and slightly brown, about 4-5 minutes, then add in 2/3 c. heavy cream.
  • Meanwhile, cook 8 oz. dried linguine pasta according to package directions, drain, and set aside.
  • Turn down the heat to low, then swirl in 1 1/2 oz. white truffle butter*** until melted.
  • Add in the pasta, a handful of grated Parmesan cheese, and 1 tbsp. minced parsely. 
  • Toss for 1-2 minutes, or until pasta absorbs most of the sauce.
  • Divide into bowls and serve with extra Parmesan.

Serves two - three
*Do not wash mushrooms, lightly brush off dirt with a damp towel or pastry brush.
**Such as chanterelle, clouds ear, cinnamon cap, shimeji, and trumpet mushrooms.
***Available at Italian markets and specialty grocery stores, such as Whole Foods.