Serve with:
- Agnolotti & Agnolotti del Plin
- Classic Ravioli
- Farfalle
- Garganelli
- Pappardelle
- Potato Gnocchi Dough
- Ricotta Gnocchi Dough
- Tagliatelle
- Tortelloni
Ingredients
- 1½ pounds (680 grams) mixed fresh mushrooms like chanterelle, maitake, oyster, cremini, and royal trumpet, cleaned
- 2 tablespoons (30 ml) extra-virgin olive oil
- 5 tablespoons (70 grams) unsalted butter, divided
- Kosher salt and freshly ground black pepper
- 1 shallot, minced
- 5 garlic cloves, thinly sliced
- ¼ cup (60 ml) dry white wine like Pinot Grigio
- 1½ cups (360 ml) low-sodium vegetable or chicken stock
- 1 cup (240 ml) heavy cream
- 1½ teaspoons roughly chopped fresh thyme
- 1 scant teaspoon minced fresh rosemary
- 1 ounce (30 grams) finely grated Parmigiano-Reggiano, plus more for serving
- 1 large lemon, zested and juiced
Directions
- Trim and slice larger ones like cremini and royal trumpet; halve or quarter chanterelles, leaving small ones whole; tear maitake and oyster mushrooms into large pieces.
- In a Dutch oven or large sauté pan, heat the oil and 2 tablespoons of the butter over medium-high. Add the mushrooms, stir to coat, then cook undisturbed until they release their juices, about 7 minutes.
- Reduce the heat to medium and stir more frequently until the mushrooms are golden around the edges, 10 to 12 minutes. If the bottom of the pan gets dark, add a splash of stock or water to deglaze. Season to taste with salt and pepper.
- Add the shallot and garlic. Cook until softened and fragrant, stirring frequently, about 3 minutes. Pour in the wine. Reduce it almost entirely, 1 to 2 minutes, scraping up the browned bits from the bottom of the pan. Add the stock and simmer, stirring occasionally, until thickened and reduced by two thirds, 10 to 12 minutes.
- Reduce the heat to medium-low. Stir in the cream and herbs and simmer until slightly thickened, about 5 minutes. Season to taste.
- Cook your pasta of choice to your liking, then transfer the pasta directly to the sauce, along with ¼ cup (60 ml) pasta cooking water (if you need to drain the pasta first, make sure to reserve a little more cooking water than you might need). Add the remaining 3 tablespoons butter and toss until the pasta is well coated. Turn off the heat and stir in the cheese, lemon juice, and half of the lemon zest. Toss again until creamy, adding more cooking water to loosen as needed.
- Divide the pasta among bowls and serve, finished with more grated cheese, the remaining lemon zest, and black pepper.