Creamy Pasta with Crispy Mushrooms
Sharing from bon appétit, Sept. 2019
https://www.bonappetit.com/recipe/creamy-pasta-with-crispy-mushrooms
Servings4 servings
Ingredients
- 4tbsp extra virgin olive oil
- 1lb mixed mushroomschoose from maitake, oyster, crimini and/or shiitake (torn into bite size pieces)
- kosher salt
- 2medium shallotsfinely chopped
- 1lb spaghetti or bucatini
- 1/2cup heavy cream
- 1/3cup parsleyfinely chopped
- 1/2 lemon / zest and juice
- 2tbsp unsalted buttercut into pieces
- 1/2cup Parmesangrated plus adl for serving
- freshly ground pepper
Instructions
- Heat 2 tbsp oil in a large pot over medium-high. Cook half of the mushrooms in a single layer, undisturbed, until edges are brown starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with the remaining 2 tbsp oil and mushrooms and more salt.
- Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dense, about 2 minutes less than package directions.
- Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer and cook, tossing constantly until the pasta is al dente and liquid is slightly thickened about 3 minutes.
- Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
- Divide pasta among bowl and top with more Parmesan.