Creamy Mushroom Pasta
Mushroom was a theme this time. We needed to finish mushrooms in the refrigerator, so I was thinking mushroom menu - mushroom soup, pasta, risotto, etc... Creamy mushroom pasta was what J suggested. That sounded yummy.
Luckily I had all ingredients, more precisely, I could make the dishes with some leftover items in the refrigerator and pantry, but I had to get white wine. I chose a bottle of Pinot Grigio. I was going to make pasta, so why not the crisp fruity Italian wine?
Our pasta choice was Orecchiette, or "small ears" pasta originated in Puglia (Apulia in English) , a southern Italy where their "heel" is. They were not only cute but also provided a right thickness to enjoy chewing and held sauce well in their hollow and on the slightly grained surface. Besides, their size was almost the same as those of my little sliced mushrooms, so they mingled each other well in our dishes.
We were nicely and fully satisfied with the very rich creamy mushroomy pasta.
My Creamy Mushroom Pasta
SERVES 2
1 tbs butter
1 tbs olive oil
2 shallot, sliced
8 oz mushroom, sliced
1/3 cup white wine
1 cup low-sodium chicken stock
1tbs thyme
1 bay leaf
1/4-1/3 cup heavy cream
1 tbs Wondra, dissolved in 1 tbs chicken stock
1/4 cup Parmigiano-Reggiano, freshly grated
dash of garlic powder
salt and pepper
200g Orecchiette
1. In a large pan, heat butter and oil, saute shallot and mushroom over medium heat, lower heat, cover, occasionally stir, cook until mushroom releases their moisture, uncover and cook over medium heat until all moisture almost evaporates.
2. Add wine, cook until the wine almost evaporates, add chicken stock, thyme and bay leaf, bring to boil, lower heat, simmer for 10 min.
3. Stir in heavy cream and Wondra mixture, cover, cook over low heat for 5 min, adjust thickness with more Wondra mixture for thicker or more chicken stock and/or cream for thinner, stir in garlic powder and cheese, adjust taste with salt and pepper. Discard bay leaf.
4. Meanwhile, cook pasta in boiling water with salt. Drain and toss pasta into mushroom sauce. Serve immediately with more cheese and pepper.
