Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse

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: 25 mins
• Serves: 4
• Yields: 4 dishes

Ingredients

• 12  ounces  orecchiette (or other pata if you prefer)
• 2  tablespoons olive oil
• 1  lb  assorted  wild mushroom, stems trimmed, wiped clean, and thinly sliced
• 1⁄4 cup  chopped shallot
• 1  tablespoon  chopped garlic
• 2  teaspoons  minced fresh thyme leaves
• 1  teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 2  cups heavy cream
• 1⁄2 cup  finely grated parmesan cheese
• 2  tablespoons  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.