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–+ servings

Mushroom Fricassee with Casarecce and Parmesan Cream

© 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.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dinner, MM-Blue
Cuisine American, Italian
Servings 4
Calories 542 kcal

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.

Nutrition

Calories: 542kcalCarbohydrates: 50gProtein: 20gFat: 28gSaturated Fat: 14gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.1gCholesterol: 58mgSodium: 566mgPotassium: 722mgFiber: 3gSugar: 5gVitamin A: 720IUVitamin C: 1mgCalcium: 353mgIron: 2mg
Keyword shallot, thyme, white wine
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