Pasta with Creamy Roasted Mushroom Sauce

I didn’t grow up in an Italian family, but I did grow up in an Italian neighborhood. To this day,  pasta is comfort food to me. I’ll do my best to link the pure enjoyment of all kinds of mushrooms back to my Eastern European roots. At least I remember my parents telling stories of vacations filled with foraging through the forest for mushrooms, although I’ve never been on a trip like that.

Pasta with Creamy Roasted Mushroom Sauce

Origins of this obsession aside… I love pasta and the only thing that makes pasta better (for this girl who suffers from acid reflux and avoids all kinds of acidic foods) is a creamy mushroom sauce. I’ve made different versions of this sauce and the reason that it continues to make frequent appearances is because of it’s flexibility. Use any mushrooms you like or have on hand. Don’t feel like splitting the mushrooms and sauteing some and roasting the others? Saute them all. Don’t feel like using the immersion blender to make a puree, no problem. Go whole. You really can’t mess this up. Trust me on that.

Enjoy!

Portabella, Shitake, & Baby Bella mushrooms

Portabella, Shitake, & Baby Bella mushrooms

Dice Portabella

Dice Portabella

Saute large portabellas with thyme

Saute large portabellas with thyme

Thinly slice shitake. Toss shitake, sliced baby bella's with olive oil, salt and pepper. Bake for 20 minutes

Thinly slice shitake. Toss shitake, sliced baby bella’s with olive oil, salt and pepper. Bake for 20 minutes

Remove thyme sprigs from sauteed mushrooms

Remove thyme sprigs from sauteed mushrooms

Puree sauteed mushrooms, then add cream and roasted mushrooms

Puree sauteed mushrooms, then add cream and roasted mushrooms

Cook pasta (Campanelle), as per package instructions

Cook pasta (Campanelle), as per package instructions

Add sauce to pasta and toss to combine

Add sauce to pasta and toss to combine

Pasta with Creamy Roasted Mushroom Sauce

Pasta with Creamy Roasted Mushroom Sauce

Pasta with Creamy Roasted Mushroom Sauce

Makes 6 large portions of pasta

Ingredients

1 pound regular or GF pasta (campanelle is so darn pretty in this dish!)
4 tablespoons olive oil, divided
1/2 Vidalia or Spanish onion, finely diced
3 medium size portabella mushroom caps, diced
3 ounce package of shitake mushrooms, diced
10 ounce package of sliced baby portabella mushrooms
3 sprigs of fresh thyme
1 cup chicken stock (or water)
1 cup heavy cream

Directions

Preheat oven to 400 degrees, with the rack positioned in the middle of the oven.
1. In a large pot of boiling, salted water, cook pasta, as per package instructions.
2. In a large bowl toss sliced baby portabella mushrooms and diced shitake mushrooms with 2 tablespoons of olive oil.
3. Evenly spread on a large baking sheet and roast for 15-20 minutes, until golden brown and slightly crusty.
4. Meanwhile, heat olive oil in a large skillet on medium/high heat.
5. Add diced onion and saute until translucent, about 5-7 minutes.
6. Add diced portabella mushrooms and thyme sprigs and saute until mushrooms are tender and their liquid has been released, about 5-7 minutes.
7. Add chicken stock (or water) and allow to simmer until the liquid reduces a little. A bit more than half of the liquid should remain.
8. Remove thyme sprigs (the leaves will have fallen off and just the sprigs will remain).
9. Optional: Using an immersion blender, blend the sauteed mushrooms, onions and chicken stock. Return to skillet.
10. Turn the skillet down to low and add heavy cream and roasted mushrooms to the skillet. Heat through gently, just to warm the heavy cream (don’t overheat or boil it!).
11. Taste and add kosher salt and freshly ground pepper to taste.
12. In a large bowl, combine pasta and mushroom sauce.
Eat, Drink & Be Yummy!
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2 thoughts on “Pasta with Creamy Roasted Mushroom Sauce

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