Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse

“This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store), baby bella, and button mushrooms that I soak in the porcini water. The combination is awesome.”
READY IN:
25mins
SERVES:
4
YIELD:
4 dishes
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large pot of boiling salted water, cook the pasta until al dente.
  2. Drain pasta and return to the pot.
  3. Cover to keep warm.
  4. If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
  5. If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
  6. In a large saute pan, heat the oil over medium-high heat.
  7. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
  8. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
  9. Add the cream.
  10. Increase the heat to high, and bring to a boil.
  11. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
  12. Add the Parmesan and adjust the seasoning, to taste.
  13. Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
  14. Remove from the heat and divide equaly among serving bowls or plates.
  15. Sprinkle each serving with chives and serve immediately.

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