There is nothing more satisfying than a warm bowl of mushroom pasta. The mushrooms are prepared with crème fraîche and splash of white wine, making the dish earthy, creamy and just a tad tangy. This will be the most mouthwatering pasta that you’ll eat all winter. Not into pasta, toast up some crusty bread with olive oil and spoon the mushrooms over the toast.
1 lb dried pasta
1 lb mixed mushrooms
try hen of the woods, chanterelle, or nameko
3-5 cloves of garlic, chopped
1/2 c dry white wine
1 c crème fraîche
1/2 c Parmigiano Reggiano & more for garnish
a few sprigs or thyme or oregano
2 tbsp chopped flat-leaf parsley
3 tbsp extra virgin olive oil
Flaky & fine sea salt, freshly ground pepper
Prepare your pasta water in a large pot with 1 tbsp of fine sea salt. Leave on stove-top.
Heat a large skillet over high-heat, add the olive oil, once hot add the mushrooms, don’t crowd the pan, you may need to work in
batches. Once browned on one side, add the garlic and season with salt & pepper. Add the sprigs of herbs.
Bring your pasta water to boil. While the water is heating, add your wine to the mushrooms until reduced by half. Turn your heat to a medium, Add the crème fraîche and stir until incorporated. Remove the sprigs of herbs.
Once your pasta is very al dente about 60% cooked, strain your pasta reserving 1/2 c of pasta water. Add the pasta to the mushrooms and raise the burner to high heat. Adding a bit a pasta water and finely grated parmesan. Continue this until the pasta is cooked to desired firmness and a golden-brown sauce forms.
Garnish with chopped parsley, flaky sea salt & cracked pepper and grated parmesan. Serve immediately.