Mushroom Fricassee with Casarecce and Parmesan Cream
AmericanItalian

Mushroom Fricassee with Casarecce and Parmesan Cream

The heart of this recipe is a variety of fresh mushrooms. You can mix and match to your liking, using options like oyster, lion’s mane, or shiitake. Each mushroom brings its unique taste and texture to the dish. Buy your mushrooms from your favorite local vendors.

By Chef Laura Bonicelli

shallotthymewhite wine

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

4 servings

Ingredients

  • 1 poundfresh assorted mushrooms (Any type of mushroom will work, but I love a mix. Try oyster, lion's mane, shiitake, etc.)
  • 1/2 poundCasarecce pasta
  • 2 tablespoonsextra-virgin olive oil
  • 1 tablespoonunsalted butter
  • 1 large shallot (halved stem to end and sliced thin)
  • 1 teaspoonfinely minced thyme leaves
  • 1/3 cupdry white wine
  • 1/4 teaspoonKosher salt
  • 1/4 teaspoonfreshly ground black pepper
  • 1/2 cupheavy cream
  • 1 cupfinely grated Parmesan cheese
  • extra grated Parmesan (for serving)

Nutrition Facts

Per Serving (serves 4 servings)

Calories542
Total Fat28g
Cholesterol58mg
Sodium566mg
Total Carbohydrates50g
Dietary Fiber3g
Sugars5g
Protein20g

* Nutritional information is estimated and may vary based on specific ingredients and preparation methods.

Instructions

  1. 1

    Prepare the mushroom by separating tougher stems and chopping fine. Cut the remaining larger mushrooms into bite-sized pieces. Leave smaller mushrooms whole.

  2. 2

    Prepare the remaining ingredients.

  3. 3

    Make pasta according to pasta directions.

  4. 4

    While the pasta is cooking, heat the olive oil and butter together in a large, high-sided skillet over medium heat. Add the reserved finely chopped mushroom stems and the shallot, cook for . Add the thyme and cook for an additional , until the shallot is translucent and the mushroom's liquid evaporates.

  5. 5

    Increase the heat to high. Pour in the white wine. Cook, stirring often, until the wine cooks off completely.

  6. 6

    Add the chopped mushrooms. Cook, stirring constantly, until the mushrooms are cooked and browning but still hold their shape, 2 to . Season with salt and pepper.

  7. 7

    Reduce the heat to low. Stir in the cream and Parmesan. Taste and adjust salt and pepper, if necessary.

  8. 8

    Drain the pasta thoroughly and add to the mushroom mixture. Divide among four plates, garnish with Parmesan and serve.