Creamy Pasta with Mushrooms
 
 
Makes 3-4 servings
Ingredients
  • 2 tablespoons olive oil
  • 12 ounces mushrooms, torn into large pieces (see notes)
  • sea salt, to taste
  • 1 shallot, finely diced
  • 8 ounces bucatini or spaghetti
  • ¼ cup heavy cream
  • ½ small lemon, zest and juice
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon unsalted butter, room temperature
  • ¼ cup finely grated Parmesan cheese, plus more for serving
  • freshly ground black pepper, to taste
Instructions
  1. Heat olive oil in a large pot over medium-high heat. Add mushrooms and toss to coat. Cook, without stirring, until the mushrooms start to brown on the bottom, about 3 minutes. Stir mushrooms. Cook, stirring occasionally, for another 5 minutes. Season with salt to taste.
  2. Reduce heat to medium-low, add shallot and cook until translucent, about 2 minutes. Remove from heat.
  3. Bring a medium pot of salted water to a boil. Cook pasta 2 minutes less than al dente according to package directions. Drain, reserving 1 cup cooking liquid.
  4. Add cooked pasta, heavy cream and ½ cup reserved cooking liquid to pot with mushrooms and stir to combine. Bring to a simmer and cook over medium heat, stirring occasionally, until the liquid has thickened, about 2 minutes.
  5. Remove from heat and add lemon zest and juice, parsley, butter, and Parmesan cheese; stir to combine. If necessary, add additional cooking liquid to loosen the sauce. Season with additional salt and pepper to taste. Garnish with additional Parmesan cheese and serve immediately.
Notes
I used a mix of maitake, oyster and shiitake (stems removed) mushrooms.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/creamy-pasta-with-mushrooms/