THE BEST CREAMY MUSHROOM PASTA WITH A SECRET KICK
Ingredients
½ ounce packaged dried mushrooms
¾ cup boiling water
3 tablespoons olive oil
1 large onion, chopped
8 garlic cloves, chopped
2 tablespoons fresh ginger root, minced
8 ounces fresh wild mushrooms, rough chopped (any mix works!)
½ teaspoon salt
½ teaspoon black pepper
½ teaspoon Dish off the Block Ciao Bella Italian Spice Blend
½ cup dry white wine
½ cup mushroom or chicken stock
2 tablespoons soy sauce
2 tablespoons wasabi sauce
2 ½ cups heavy cream
½ cup grated parmesan cheese (plus more for sprinkling)
12 ounces fresh pasta, cooked al dente to package directions
2 tablespoons fresh parsley, chopped for garnish
Instructions
Place the dried mushrooms in a small bowl and cover them with the boiling water. Let them sit and rehydrate while you make the sauce.
Heat the olive oil in a large deep skillet over medium high heat. Add the onions, garlic, and ginger to the pan and cook, stirring frequently for 2-3 minutes until soft and fragrant. Add the fresh mushrooms, salt, pepper, and Italian seasoning to the pan. Continue cooking, stirring frequently for 6-8 minutes until the mushrooms release their moisture and begin to lightly brown.
Remove the rehydrated mushrooms from the water, but reserve the liquid. Chop the mushrooms and add them to the pan along with the reserved liquid. Cook, stirring, until most of the moisture is absorbed.
Add the wine to the pan and cook for 3-4 minutes, stirring until most of the wine is absorbed. Add the stock, soy sauce, wasabi, and heavy cream to the pan. Bring to a boil and stir until the wasabi is dissolved. Reduce to a low boil. Cook for 8-10 minutes, stirring frequently until the sauce thickens and reduces by about 1/3. Stir in the parmesan cheese.
Add the pasta to the sauce and cook for 3-4 minutes tossing so the pasta is fully coated in the sauce and absorbs all of the flavor. Serve hot garnished with parsley and more of the grated parmesan cheese. Put on your stretchy pants and devour!!
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