Mushroom Pasta
Fresh and dried mushrooms flavor this delicious pasta recipe.
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.
Notes
Leftovers can be kept in an airtight container for up to 5 days in the refrigerator. Much of the sauce will be absorbed over time. You can add beef stock/broth to loosen the sauce if preferred. Melted butter is delicious to “recoat” the noodles, too!
Nutrition Facts
Mushroom Pasta
Amount per Serving
Calories
588.91
% Daily Value*
Fat
22.51
g
35
%
Saturated Fat
12.95
g
81
%
Trans Fat
0.12
g
Polyunsaturated Fat
1.52
g
Monounsaturated Fat
5.85
g
Cholesterol
55.28
mg
18
%
Sodium
790.67
mg
34
%
Potassium
759.2
mg
22
%
Carbohydrates
78.86
g
26
%
Fiber
5.24
g
22
%
Sugar
9.28
g
10
%
Protein
19.64
g
39
%
Vitamin A
532.4
IU
11
%
Vitamin C
8.31
mg
10
%
Calcium
50.06
mg
5
%
Iron
3.44
mg
19
%
* Percent Daily Values are based on a 2000 calorie diet.
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