By: Chef Laura Bonicelli
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. Here’s one of mine: Pleasant Valley Mushrooms.
Mushrooms Are The Star
This dish can be classified as a fricassee, a method of cooking that typically involves sautéing and then simmering a protein and finishing in a white sauce. While traditionally used for poultry, the technique is adaptable. Here, the mushrooms act as the main “protein,” first being sautéed in olive oil and butter. The addition of white wine, followed by a simmer with heavy cream and Parmesan, mirrors the classic fricassee approach. The wine and cream blend to create a light but flavorful sauce, coating the mushrooms and pasta, which is characteristic of a fricassee. This method ensures the ingredients are tender and infused with the sauce’s rich flavors.
Key to this recipe is the use of shallots. Their mild and slightly sweet flavor complements the mushrooms without overpowering them, unlike stronger onions. It’s a subtle but effective choice for highlighting the mushrooms.
Adding dry white wine is an important step. It’s not just about cooking off the alcohol; it’s about enriching the mushrooms with a deeper flavor. The wine adds a nice acidity and complexity to the dish.
Casarecce pasta’s shape works well for holding onto the creamy sauce, made from a mix of extra-virgin olive oil and unsalted butter. This combination gives a rich quality to the dish without making it too heavy. The thyme adds a hint of lemony freshness.
Once the heavy cream and Parmesan cheese are stirred in, a smooth and creamy sauce is created that pairs perfectly with the cooked pasta. A sprinkle of extra Parmesan on top adds a final sophisticated and nutty touch.
I consider this dish to be a quick skillet pasta that is worthy of a dinner party, but perfect for a special weeknight supper.🍴🌿
Step by Step Instructions
Mushroom Fricassee with Casarecce and Parmesan Cream
Ingredients
- 1 pound fresh assorted mushrooms Any type of mushroom will work, but I love a mix. Try oyster, lion's mane, shiitake, etc.
- 1/2 pound Casarecce pasta
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- 2 tablespoons extra-virgin olive oil
- 1 tablespoon unsalted butter
- 1 large shallot halved stem to end and sliced thin
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- 1 teaspoon finely minced thyme leaves
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- 1/3 cup dry white wine
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- 1/4 teaspoon Kosher salt
- 1/4 teaspoon freshly ground black pepper
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- 1/2 cup heavy cream
- 1 cup finely grated Parmesan cheese
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- extra grated Parmesan for serving
Instructions
- Prepare the mushroom by separating tougher stems and chopping fine. Cut the remaining larger mushrooms into bite-sized pieces. Leave smaller mushrooms whole.
- Prepare the remaining ingredients.
- Make pasta according to pasta directions.
- 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 2 minutes. Add the thyme and cook for an additional 3 minutes, until the shallot is translucent and the mushroom's liquid evaporates.
- Increase the heat to high. Pour in the white wine. Cook, stirring often, until the wine cooks off completely.
- Add the chopped mushrooms. Cook, stirring constantly, until the mushrooms are cooked and browning but still hold their shape, 2 to 3 minutes. Season with salt and pepper.
- Reduce the heat to low. Stir in the cream and Parmesan. Taste and adjust salt and pepper, if necessary.
- Drain the pasta thoroughly and add to the mushroom mixture. Divide among four plates, garnish with Parmesan and serve.
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