Mushroom Pasta
Prep Time: 40 minutes | Cook Time: 45 minutes | Total Time: 1 hour, 25 minutes | Serves: 4 – 6
I don’t know many people who are opposed to mushrooms. I kind of feel sorry for them, missing out on so much flavor! Or, maybe they’ve just not had a dish with this much flavor coming from mushrooms.
I have been collaborating with “The Spice and Tea Exchange” in Blowing Rock, NC for several months now, and I am loving their spices and blends! This recipe features two of their products, Sautéed Mushroom Spice Blend and Porcini Sea Salt. This recipe is a mushroom lover’s dream!
I use fresh “baby bellas” and dried chanterelles from a local mushroom producer here in Knoxville, “Everything Mushrooms.” Super-delicious!
I am also collaborating with an excellent oil and vinegar shop, “Abingdon Olive Oil Company.” I have never been disappointed with their products. They offer a very wide variety of infused olive oils and balsamics. A few of my faves are Butter Infused and Lemon Infused, along with Toasted Sesame Oil. Asian recipes are not complete without it. Pottery, olives, dry spices, and pastas are available, also. The extra-virgin olive oils are really delicious.
I chose a non-noodle pasta on purpose. I wanted my sauce settling into groves and pockets for flavor and texture in every bite. Yumm.
Fresh mushrooms and reconstituted mushrooms vary in flavor and texture, so I was sure I wanted to use both. Take the extra steps to utilize both mushrooms for the most flavor. Plus, you need the reconstituted flavor from the dried mushrooms. This isn’t just mushrooms and pasta. It’s a mushroom dish with flair!
A few tips as you make this recipe:
The Sautéed Mushroom Spice Blend does contain some sodium. I highly suggest you use an unsalted or low-sodium beef broth so you don’t overdo the salt and ruin the dish.
Be aware the pasta listed in the ingredient list tells you to cook according to package directions First, be sure to cook the pasta in salted water, and two, cook the pasta while cooking the mushrooms, etc. It’s multitasking, but will bring your dish together quicker.
There is a good amount of prep work so be sure you account for some time for this. Bringing water up to a boil for the pasta, wiping and slicing mushrooms, slicing and rinsing leeks, etc. But, your efforts will be rewarded!
Enjoy!
Mushroom Pasta
Equipment
- Sieve
- Cheesecloth
Ingredients
- 1 ounce dried mushrooms (chanterelle, porcini, etc.)
- 1 1/2 cups filtered water
- 1 pound pasta, cooked according to package directions (be sure to add salt to your water)
- 9 tablespoons unsalted butter, divided (4 tablespoons for roux)
- 2 pounds fresh mushrooms, wiped clean, trimmed, and sliced into 1/4" slices
- Sea salt, to taste
- Freshly-cracked black pepper, to taste
- 1 cup leeks, sliced and rinsed well
- 1 shallot, small-dice
- 3 garlic cloves, sliced
- 1/2 cup all-purpose flour
- 2 cups good-quality beef stock, low-sodium or unsalted
- 2 tablespoons Sautéed Mushroom Spice Blend, The Spice and Tea Exchange
- 1/4 cup heavy cream
- 2 tablespoons Aged Balsamic Vinegar, Abingdon Olive Oil Company
- 1 teaspoon Porcini Sea Salt, or to taste, The Spice and Tea Exchange
- 3 tablespoons Italian parsley chopped
Instructions
- Place the dried mushrooms in a heat-proof bowl or measuring cup. Bring the water up to a boil and pour over the mushrooms. Be sure you have enough water to completely cover. You can place a bowl on top of the mushrooms to submerge if necessary. Allow the mushroom to rehydrate for 20 to 30 minutes.
- Line a sieve or colander with cheesecloth. Pour the mushrooms and their liquid into the sieve. Reserve the liquid. Wrap the mushrooms in the cheesecloth and squeeze out any liquid. Rinse the mushrooms under water to remove any residual grit. Chop the mushrooms if they are large and set aside.
- While the pasta is cooking, melt 2 tablespoons of butter over medium heat in a shallow skillet. Add about half of the mushrooms. Cook in batches to keep the mushrooms in one layer if possible. Sprinkle lightly with salt and pepper. Sauté until browned. Scrape the mushrooms into a bowl.
- Add 2 more tablespoons of butter and sauté the remaining mushrooms until browned, again lightly adding salt and pepper. Add to the bowl of mushrooms.
- Add 1 tablespoon of butter to the pan and add the leeks and shallots. Sauté until they are softened, approximately 4 to 5 minutes. Add the garlic and stir for about 1 minute. Turn the heat down if the vegetables are burning. Scrape them into the bowl with the mushrooms.
- Make the roux (the base of the sauce). Add the remaining 4 tablespoons of butter to the pan and melt. Sprinkle the flour over and whisk the flour into the butter. Whisk constantly for about 2 minutes. There should not be any lumps of flour.
- Slowly add the beef stock, reserved liquid from the hydrated mushrooms, and the Sauteed Mushroom Spice Blend while whisking. Whisk until the mixture is nice and smooth. Bring up to a gentle simmer and allow the mixture to thicken. Add the heavy cream and stir.
- Add the bowl of vegetables/mushrooms back to the pan, stir, and gently heat through. Taste. Add desired amount of Porcini Mushroom Sea Salt.
- Add in the drained pasta and toss together. Adjust any seasonings as desired.
- Sprinkle with parsley and serve very warm with extra Porcini Mushroom Sea Salt and a drizzle of Aged Balsamic Vinegar if preferred.
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