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
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
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