Creamy Mushroom Pasta
(From Recipe Tin Eats)
Ingredients:
Directions:
- Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
- Melt butter and heat oil in a large skillet over high heat.
- Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
- When pretty golden (about 4 - 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
- Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
- Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan, add chicken if desired and simmer for 2 minutes, stirring regularly.
- Transfer pasta into sauce, toss for 1 - 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.
- Garnish with parsley and serve immediately with extra parmesan!
Note: Cook mushrooms in batches, otherwise they'll steam instead of going golden. Oil + butter combo keeps butter from burning while getting mushrooms more golden.
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