Pasta with Mushroom Cream Sauce
This recipe is adapted from one I found in Bon Appetit. It’s hardy and makes a good winter dish.
Start a pot of water for the pasta.
Begin by browning the mushrooms in oil. Do this in one-layer batches. Mushrooms have a lot of moisture and if you put too many in the pot at one time, they’ll steam instead of brown.
Remove the mushrooms from the pot and add the shallots. Cook until translucent and soft, not brown. Return the mushrooms to the pot, season with salt and pepper and set aside until the pasta is ready.
Cook the pasta until almost done. Use any kind you like. We got this colorful pasta as a Christmas present. They’re colored with carrots, spinach and beets.
When the pasta is almost done drain and transfer to the pot with the mushrooms and toss. Add the cream and one cup of the pasta water and simmer for a few minutes. Turn off the heat and then add the lemon juice and zest, parsley, butter, and toss. Serve with additional grated cheese.
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