Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse

READY IN: 25mins
YIELD: 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.