Creamy Mushroom Pasta #Recipe @PegCochran

I ended up making this dish by accident!  The recipe is mostly from Recipe Tin Eats with a few twists of my own.  I had planned to make shepherd's pie for dinner.  I had all the ingredients I needed--ground beef, mushrooms, gravy, frozen peas, potatoes, Worcestershire sauce and ketchup--but after cooking the ground beef, I thought it smelled...funky. The packaging didn't smell but the cooked meat smelled "off" to me.  I didn't want to take any chances, so, no shepherd's pie for dinner.  But what to make instead? 

I wanted to use the mushrooms in something so they wouldn't languish in the refrigerator. I did some searching and found this recipe.  Luckily, I had all the ingredients!  I added some frozen peas to the dish to add some "green." I used pappardelle but while a broad flat noodle works best with this sauce, you can use any shape you have on hand.  I used dry white vermouth instead of wine but if you prefer to cook without alcohol, you can increase the broth. I also added a pinch of nutmeg with the cream because I think it enhances a cream sauce.

 

6 ounces pasta—fettuccine, linguine or pappardelle

2 tbsp. butter

½ tbsp. olive oil

10 ounces mushrooms, sliced

2 garlic cloves, minced

½ cup dry white wine or vermouth

½ cup chicken broth

¾ cup heavy cream

1/3 cup freshly grated Parmesan

Salt & pepper to taste

Pinch of nutmeg (Optional)

 

Cook pasta according to time on the package, minus one minute (the pasta will cook a bit more when added to the sauce. Reserve one cup of the pasta water.

 

Melt butter and oil and add mushrooms.  When mushrooms are golden, approximately 4 to 5 minutes depending on your mushrooms.  Add garlic and cook until golden.

 

 

 

 

Add wine and deglaze pan, scraping any browned bits from the bottom of the pan.  Cook until wine is almost evaporated.

 

Add broth, cream, Parmesan, pinch of nutmeg if using, and salt and pepper to taste and cook until Parmesan is melted, approximately two minutes. (If you are adding frozen peas, add them now.)

 

 

Add cooked pasta and toss in the sauce until the sauce thickens.  If it thickens too much, add some of the reserved pasta water.

 

 

 

** You can boil the pasta while the sauce is cooking or wait until the sauce is done and gently reheat sauce before adding pasta.  My grandmother always said the sauce waits for the pasta, the pasta doesn’t wait for the sauce! 

 

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