Creamy Mushroom Pasta
Bow Tie Pasta with Wild Mushroom Cream Sauce
As we make our way into the tail end of autumn, fresh wild mushrooms are becoming sparse in most areas and cravings for comfort foods are on the rise. So what’s one to do when they feel the sudden hankering for a creamy wild mushroom pasta? Easy—employ this recipe for a Creamy Mushroom Pasta, using dehydrated wild mushrooms.
You can used any dehydrated mushrooms for this pasta, but we love the combination of the meaty morels and umami-rich porcinis. You’ll want to rehydrate them in water and reserve the rehydration liquid to add a deep mushroom flavor to the creamy sauce. We love the combination of Italian sausage and wild mushrooms, but feel free to use chicken, beef, or a vegetarian alternative for this dish.
If you use a gluten free pasta, like we did, this is a creamy, hearty, and satisfying gluten free dish. Enjoy!
How to make a phenomenal, not-too-rich, creamy mushroom pasta using dehydrated mushrooms:
Ingredients
- 12 ounces farfalle pasta (or another pasta of your choice)
- 2 ounces dried wild mushrooms (we used morels and porcinis), rehydrated, large pieces sliced, and liquid reserved
- 3 links Italian sausage
- 2 tablespoons olive oil, divided
- 1 red bell pepper, chopped
- 1 shallot, sliced
- 5 cloves garlic, minced
- 2 tablespoons corn starch
- ⅓ cup white wine
- 1 cup mushroom reconstitution broth
- 1 cup chicken broth
- ½ cup heavy whipping cream
- 1 teaspoon white pepper
- 1 teaspoon salt
- ½ teaspoon nutmeg
- ½ teaspoon ground coriander seed
- 4 ounces grated parmesan cheese, plus more for topping
- ¼ cup chopped fresh parsley
- 2 tablespoons chopped fresh thyme
Procedure
- Heat a large pan over medium heat. Add the whole sausage links to the pan and brown either side. Remove from the pan.
- Add 1 tablespoon of oil to the pan and lightly sauté the shallots. Add the peppers and garli garlic and cook for about 5 additional minutes.
- Meanwhile, bring a large pot of generously salted water to a boil. Drop your pasta in and cook to al dente.
- While your pasta is cooking, slice the sausage into about ½-inch pieces. Add to the pan of peppers, onions, and garlic and finish cooking it through.
- Add the remainder of the olive oil.
- Stir in the corn starch, and when thoroughly incorporated throughout the mixture, slowly stir in the mushroom broth, chicken broth, and white wine, continuously stirring to avoid lumps.
- Turn the heat down to medium-low and add the nutmeg, salt, pepper, and coriander and cream, cook for about 8 minutes.
- Stir the cheese in a little at a time, ensuring the sauce is being continuously stirred so the cheese incorporates into the creamy sauce instead of turning it grainy.
- Stir in ¼ cup of the pasta water.
- Add the pasta directly to the sauce, tossing to fully coat each piece with the creamy, mushroomy goodness.
- Serve with additional parmesan for topping.
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