Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse

Submitted by Chef Remy 186273

"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."

 

• Ready In: 25mins
• Ingredients: 11
• Yields: 4 dishes
• Serves: 4

ingredients

• 340.19 g orecchiette (or other pata if you prefer)
• 29.58 ml olive oil
• 453.59 g assorted wild mushroom, stems trimmed, wiped clean, and thinly sliced
• 59.14 ml chopped shallot
• 14.79 ml chopped garlic
• 9.85 ml minced fresh thyme leaves
• 4.92 ml salt
• 2.46 ml fresh ground black pepper
• 473.18 ml heavy cream
• 118.29 ml finely grated parmesan cheese
• 29.58 ml finely chopped chives (for garnish)

directions

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

Reviews

[Shazzie]

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.

 

[mersaydees]

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 <b>My Three Chefs</b>.

 

[lsegale]

EXCELLENT! I've never reviewed a recipe and this year I am resolving to try new ones and this is a KEEPER!!! AMAZING FLAVOR! I will make this for a dinner party for sure. Easy, simple, delicious!!! I used porcini soaked in water and squeezed, white (8oz) and bella (8 oz.) . This dish makes a ton!!!