Mushroom Pasta
Ingredients
- 500 gFresh egg pasta (raw)
- 200 gBoletus edulis (sliced)
- 300 gButton mushroom (sliced)
- 40 gUnsalted butter (for cooking)
- 1 pcYellow onion (minced)
- 2 pcGarlic (minced)
- 100 mlDry white wine (for deglazing)
- 200 mlCream (liquid)
- 60 gParmesan cheese (grated)
- 1 tbspFlat-leaf parsley (chopped)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
Method
Firm pasta coated in a smooth sauce where the mushrooms have taken on a deep golden color. The woody scent of porcini dominates the plate.
- 1
Clean the button mushrooms and porcini. Slice them into 3mm thick pieces. Finely mince the garlic and yellow onion.
- 2
In a large pan, heat the butter. Toss in the mushrooms. They will release their water first, then start to brown. Wait until they are golden and smell nutty.
- 3
Add the onion and garlic. Sauté for 2 minutes without burning the garlic. Pour in the dry white wine and scrape the bits from the bottom of the pan. Reduce almost completely.
- 4
Pour in the cream. Let it simmer on low heat until the sauce thickens and coats the back of a spoon. Season generously with salt and pepper.
- 5
Plunge the pasta into a large pot of salted boiling water. Cook until al dente. Reserve a ladle of pasta water before draining.
- 6
Mix the pasta directly into the pan with the sauce. Add the parmesan and chopped flat parsley. If it's too thick, loosen it with a bit of the reserved pasta water.
Frequently asked questions
How do you get this dish right?
- Never wash mushrooms in a lot of water, they soak it up like sponges. A brush or damp cloth is enough.
- The pasta cooking water is full of starch; it's the secret to a sauce that clings perfectly to the noodles.
How long does this dish keep?
Keeps for 2 days in the fridge. Reheat with a splash of milk to loosen the sauce that will have set.
