Orecchiette Pasta With Wild Mushroom Cream Sauce- E

Name: Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 ounces orecchiette (or other pata if you prefer); 2 tablespoons olive oil; 1 lb assorted wild mushroom, stems trimmed, wiped clean, and thinly sliced; 1/4 cup chopped shallot; 1 tablespoon chopped garlic; 2 teaspoons minced fresh thyme leaves; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 2 cups heavy cream; 1/2 cup finely grated parmesan cheese; 2 tablespoons finely chopped chives (for garnish)

Servings: persons

12 ounces orecchiette (or other pata if you prefer)
2 tablespoons olive oil
1 lb assorted wild mushroom, stems trimmed, wiped clean, and thinly sliced
1/4 cup chopped shallot
1 tablespoon chopped garlic
2 teaspoons minced fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups heavy cream
1/2 cup finely grated parmesan cheese
2 tablespoons finely chopped chives (for garnish)

1
In a large pot of boiling salted water, cook the pasta until al dente.
2
Drain pasta and return to the pot.
3
Cover to keep warm.
4
If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
5
If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
6
In a large saute pan, heat the oil over medium-high heat.
7
Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
8
Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
9
Add the cream.
10
Increase the heat to high, and bring to a boil.
11
Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
12
Add the Parmesan and adjust the seasoning, to taste.
13
Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
14
Remove from the heat and divide equaly among serving bowls or plates.
15
Sprinkle each serving with chives and serve immediately.

564

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 12 ounces orecchiette (or other pata if you prefer), 2 tablespoons olive oil, 1 lb assorted wild mushroom, stems trimmed, wiped clean, and thinly sliced, 1/4 cup chopped shallot, and more.

Yes, Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions