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."
photo by mersaydees photo by mersaydees
photo by mersaydees
Ready In:
4 dishes




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

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  1. 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.
  2. 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>.
  3. 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!!!


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