Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse
Total Time: 25 mins
Preparation Time: 5 mins
Cook Time: 20 mins
Ingredients
- 12 ounces orecchiette (or other pata if you prefer)
- 2 tablespoons olive oil
- 1 lb assorted wild mushroom, stems trimmed, wiped clean, and thinly sliced
- 1/4 cup chopped shallot
- 1 tablespoon chopped garlic
- 2 teaspoons minced fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 cups heavy cream
- 1/2 cup finely grated parmesan cheese
- 2 tablespoons finely chopped chives (for garnish)
Recipe
- 1 in a large pot of boiling salted water, cook the pasta until al dente.
- 2 drain pasta and return to the pot.
- 3 cover to keep warm.
- 4 if you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
- 5 if you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
- 6 in a large saute pan, heat the oil over medium-high heat.
- 7 add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
- 8 add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
- 9 add the cream.
- 10 increase the heat to high, and bring to a boil.
- 11 reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
- 12 add the parmesan and adjust the seasoning, to taste.
- 13 add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
- 14 remove from the heat and divide equaly among serving bowls or plates.
- 15 sprinkle each serving with chives and serve immediately.
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