Creamy Pasta with Crispy Mushrooms
Sharing from bon app├ętit, Sept. 2019
Servings4 servings
  1. 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.
  2. 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.
  3. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dense, about 2 minutes less than package directions.
  4. 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.
  5. 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.
  6. Divide pasta among bowl and top with more Parmesan.


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