CREAMY MUSHROOM PASTA
This recipe was the first of The Emma’s Eatery Cookbook Instagram Live “cook with me videos” last night and it was a great success!
A delicious pasta for any night of the week. The garlicky breadcrumbs add for the best crunch.
SERVES 4
INGREDIENTS
400g package of mushrooms
500g good quality spaghetti or linguini (short pasta will also work)
1/2 c cream
1/2 c parmesan (grated finely)
3 tbsp butter
2 tbsp olive oil
3 cloves of garlic
2 shallots, chopped
kosher salt & freshly cracked black pepper
1/2 c panko or homemade bread crumbs
1/2 c dry white wine
DIRECTIONS
In one pan add in 1 tbsp olive oil and one smashed clove of garlic and allow the garlic to smell fragrant. Remove the garlic clove and toast the bread crumbs for 2 minutes or so until golden brown. Take off the heat, put in a separate bowl and reserve for later. You can also add lemon zest or chopped parsley into the breadcrumbs.
In a separate pan add in 1 tbsp olive oil and 1 tbsp of butter. Then add in your chopped shallots and sauté for 5-6 minutes until translucent. Add in your mushrooms and turn up the heat to medium high, we want to release the liquid and allow the mushrooms to start to crisp up. Another 4-5 minutes, add in a splash more olive oil if you feel like the mushrooms seem dry.
On medium high heat add in your white wine and allow the alcohol to cook off for 1-2 minutes. Then add in your cream and turn heat right down to a low simmer.
Bring your water to a boil with 1 tbsp of salt and cook your pasta until al dente. Save 1-2 cups of pasta water, then strain your pasta and add it into the pan. It is best to finish cooking the pasta in the sauce.
Add in the noodles to your mushroom cream and cook for two or three minutes with 1/2 cup of the pasta water, allow the sauce to reduce and thicken to coat the noodles.. Add in the cheese and 2 tbsp of butter. Remove from heat and serve.
Serve with extra parmesan and top with the garlicky crunchy breadcrumbs and enjoy.