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.