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    You are in: Home / Recipes / Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse Recipe
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    Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse

    Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse. Photo by mersaydees

    1/1 Photo of Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    5 mins

    20 mins

    Chef Remy #186273's Note:

    This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store), baby bella, and button mushrooms that I soak in the porcini water. The combination is awesome.

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    Ingredients:

    Serves: 4

    Yield:

    dishes

    Units: US | Metric

    Directions:

    1. 1
      In a large pot of boiling salted water, cook the pasta until al dente.
    2. 2
      Drain pasta and return to the pot.
    3. 3
      Cover to keep warm.
    4. 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. 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. 6
      In a large saute pan, heat the oil over medium-high heat.
    7. 7
      Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
    8. 8
      Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
    9. 9
      Add the cream.
    10. 10
      Increase the heat to high, and bring to a boil.
    11. 11
      Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
    12. 12
      Add the Parmesan and adjust the seasoning, to taste.
    13. 13
      Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
    14. 14
      Remove from the heat and divide equaly among serving bowls or plates.
    15. 15
      Sprinkle each serving with chives and serve immediately.

    Ratings & Reviews:

    • on November 23, 2008

      45

      The flavour of this dish is outstanding! I used button, black, oyster, and reconstituted chanterel mushrooms. I went overboard with the mushrooms and had enough for the following night too, so to ring the changes I added a little white sauce - only slightly 'cheesed' so as not to overwhelm the mushroom flavours - resulting in a creamier and still very tasty dish. Thank you.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 09, 2008

      55

      Fabulous! The only thing I substituted was bow-ties for the orchiette pasta; otherwise, made as directed. This had me doing a happy dance at dinner! Thanks, Chef #186273! Made for My Three Chefs.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse

    Serving Size: 1 (353 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 878.1
     
    Calories from Fat 504
    57%
    Total Fat 56.0 g
    86%
    Saturated Fat 30.8 g
    154%
    Cholesterol 174.0 mg
    58%
    Sodium 829.5 mg
    34%
    Total Carbohydrate 74.1 g
    24%
    Dietary Fiber 4.0 g
    16%
    Sugars 3.6 g
    14%
    Protein 22.3 g
    44%

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