Creamy mushroom pasta
A rich and creamy mushroom pasta made with three kinds of mushrooms, shallots, garlic, and a touch of red wine, finished with Pecorino and fresh herbs.
What you need
How Maurice does it
- 1
In a large frying pan, combine the mixed mushrooms, shallots, garlic, tomatoes, thyme, parsley, and butter. Cook over medium heat until soft and golden.
- 2
Add the red wine and let it reduce for a few minutes.
- 3
Pour in the cream and lemon juice. Simmer gently for 5 minutes.
- 4
Transfer the mixture to a blender or use an immersion blender to blend until smooth. Set aside.
- 5
Meanwhile, cook the pasta in salted boiling water until al dente. Drain, reserving a little pasta water.
- 6
In a separate small pan, heat olive oil over high heat. Add the whole mushrooms and cook until browned and golden on all sides. Set aside.
- 7
Toss the cooked pasta with the blended mushroom sauce, adding a splash of pasta water if needed to loosen.
- 8
Serve in bowls, top with the browned whole mushrooms, and finish with grated Pecorino and extra parsley. Season with salt and pepper to taste.
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