Creamy mushrooms pasta is a classic autumn first course that we have all made at least once in our life even if we are not great chefs. this recipe is easy and very fast and obviously, I recommend you to prepare it with fresh mushrooms, possibly porcini if you want to enhance the flavour and make it really delicious. A few days ago, a dear friend of mine went to the woods for mushrooms and he found so many that he didn't even know what to do with them so I immediately told him to bring them to me. It was a very nice dinner with the congratulation of my daughter who barely if never, eats mushrooms. She said it was really yummy. So let's start immediately to see all the ingredients and how to prepare it.
Portions
4 people
Ingredients
- 360g Pasta (I suggest Paccheri)
- 400g mushrooms (better porcini)
- 150g Parmalat cream
- 1 clove garlic
- Parsley
- Extra virgin olive oil
- Salt
Preparation
Clean the porcini mushrooms. Scratch the earth from the mushrooms with a small knife or rub them with a clean cloth but DO NOT wash them under water otherwise, they will be damaged.
Once you have perfectly cleaned the mushrooms, cut them into pieces.
Put 4 tablespoons of extra virgin olive oil in a pan and heat it.
Put the garlic clove to flavour and then add the chopped mushrooms.
Cook the mushrooms over high heat for 5 minutes then add salt, lower the heat and let them cook for another 10 minutes over medium-low heat.
When the mushrooms are cooked, remove the garlic then take half of the mushrooms and blend them together with the cream. Return the cream of mushrooms to the pan with the rest of the mushrooms.
Boil a pot of lightly salted water and, when it boils, cook the pasta.
When the pasta is well cooked, drain it directly into the pan together with the mushroom cream and add a tablespoon of the pasta cooking water.
Stir and sprinkle with freshly chopped parsley.
Serve the pasta with mushrooms and creamy and hot cream.
Buon Appetito!
VARIANTS AND ADVICE
If you want you can also use frozen mushrooms, you will cook them directly from frozen in oil and garlic. Dry Porcini Mushrooms are suitable too.
You can use both cooking cream and fresh liquid cream, in this case, you can not add the cooking water to the pasta.
Remember to remove the garlic before blending the mushrooms with the cream.
If you want you can also replace the fresh or cooking cream with milk.