I love mushrooms. Strangely, I remember when this happened. I mean, not a specific date or anything, but I remember the time in my life when I stopped thinking that mushrooms were gross (I’m not sure why I ever thought that) and started thinking that they were delicious. Oddly enough, it was at Chuck E. Cheese’s. Randomly I decided to try mushrooms on the individual pizza that I ordered on my break one night and that was all she wrote.
I’ve noticed that every time I invite people over to my house and cook them something with mushrooms in it, the mushrooms always get picked out (sorry, if you pick something out of food I cook for you, I will notice. Don’t worry. I’m not offended.). This perplexes me. Why doesn’t everyone love mushrooms as much as I do? Someone clue me in. I will stop short of saying that they are “meaty”-a term that I see used to describe mushrooms all the time-but there is definitely a texture and a flavor to mushrooms that you don’t really find in other plant life. I love them cooked, raw, as the main feature of a dish or just a player, in the main dish or as a side. You get the picture.
Suffice it to say that just about every time that I see a new recipe that prominently features mushrooms I take a mental note to make it as soon as possible. When I found this recipe for pasta with mushrooms, written in my aunt Susan’s impeccable handwriting (my handwriting is more of a genetic trait than a teacher skill, I think, as my dad and his sister both have amazing penmanship), in my grandmother’s recipe book, it was no different. A recipe that features a pound and a half of mushrooms and a full cup of heavy cream plus the pasta of your choice? Um, yes please. The only change that I might make? I think next time I make this dish I will add port to it to mimic a chicken and mushroom dish from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck. This was a quick, easy, and delicious weeknight dinner.
If you love mushrooms like I do, you won’t regret making this pasta with mushrooms.
Yield: 6-8 servings
10 minPrep Time:
20 minCook Time:
30 minTotal Time:
- 6 T. unsalted butter
- 1 ½ pounds mushrooms, cleaned and quartered or sliced
- 3 scallions, finely chopped
- 1 tablespoon chopped fresh rosemary
- 1 ½ teaspoons chopped fresh thyme
- 1 tablespoon red wine vinegar
- 1 cup low-sodium chicken broth
- 1 cup heavy cream
- salt and pepper
- 1 box (12-16 ounces) spaghetti, linguine, or fettuccine, cooked according to package instructions
- Melt the butter in a large (12-inch) saucepan over medium heat. Saute the scallions until soft.
- Add the mushrooms, herbs, and vinegar. Cook and stir for 3-5 minutes, until the mushrooms are softened. Add the chicken broth and cook for five minutes.
- Add the cream and cook for another five minutes, until the sauce reduces and thickens slightly. Season with salt and pepper to taste.
- Pour the sauce over the pasta and toss. Serve immediately with parmesan cheese for grating.