Creamy Chanterelle Mushroom Pasta
Jacques saw Chanterelle Mushrooms were in the seasonal sections at Whole Foods and it inspired us to make a yummy creamy mushroom pasta this Sunday and it did not disappoint. We made this pasta with chanterelles but you can make this with any type of mushrooms - Baby Bella would be delish!
Watch the video HERE.
INGREDIENTS—
16oz mushrooms (we used chanterelles but you can use baby Bella)
8oz pappardelle egg pasta (you can use regular pappardelle or really any pasta shape you like)
1 bulb garlic
1 shallot
1 cup heavy cream
1/4 cup white wine (don’t skip this!)
olive oil
1 tbsp butter
dried thyme
salt + pepper
fresh grated parmesan
1 cup reserved pasta water
DIRECTIONS—
Preheat oven to 350°F.
Cut the top of the bulb of garlic so the cloves are exposed. Lay garlic on a piece of foil and drizzle garlic with olive oil, salt + pepper. Wrap tightly and bake for 20 minutes. Once done, turn off oven and leave garlic in there for an additional 20 minutes to cool.
In the meantime, wash and chop your mushrooms into your desired size. I like mine chunky. Slice shallot into thin slices. Set aside.
Once your garlic is cooled, squeeze the garlic out and smash with a fork to form a paste. Set aside.
Bring a large pot of water to boil for the pasta. Add generous salt and cook pasta according to package instructions. Save 1 cup pasta water for the sauce later.
To a large skillet over medium-high heat, add in a drizzle of olive oil and 1 tbsp of butter. Add in your mushrooms and spread evenly. Do not touch for 2 minutes. Mix and continue to cook for about 4 minutes. Add in your shallots and garlic paste. Season with salt and dried thyme. Mix.
To the same skillet, add in 1/4 cup white wine and let it cook down for a few minutes. Add in 1 cup heavy cream and mix. Add in freshly grated parmesan to your taste.
Once pasta is done, slowly add pasta directly into sauce . Be careful not to add too much pasta compared to sauce because the pasta won’t be saucy enough. Mix pasta into sauce and if too thick, add in a little but of the reserved pasta water until the consistency is to your liking.
Serve with extra freshly grated parm and black pepper!
