the simplest mushroom pasta

The recipe is here for 1 pound cream mushrooms – the size of the bag I bought them for, but it’s really nice at 1.5 pounds if you have any. Use any kind of mushrooms you like or mix, just chop them thinly and season well. I use a horse called fusilli from Puglia here.
  • Kosher salt
  • 1 pound of dried pasta with any of your eggs
  • 2 tablespoons olive oil
  • 2 tablespoons salted or unsalted butter
  • 1 pound fresh cream mushrooms, thinly sliced ​​(see footnote)
  • 4 medium cloves garlic, minced
  • Freshly ground pepper
  • Dry marsala or white wine (optional)
  • 1/3 cup cream fresh or mascarpone or heavy cream
  • A handful of chopped onions or parsley to finish (optional)
  • Grated parmesan or pecorino
Bring a large saucepan of very well-salted water to a boil, cook the pasta in it, and avoid offering the package for 1 to 2 minutes. Save 1 cup of pasta boiling water before drying the pan.

At the same time, heat your largest frying pan over high heat. After heating, add olive oil and butter. When the butter is melted, add the mushrooms in as even layers as possible, do not stir them for about 3 minutes, until the bottom is red. Sprinkle with garlic և a good amount of salt and pepper (spice is everything here) նել mix. Lower the heat to medium-high, stirring until the mushrooms are soft, and the liquid has been boiling for about 5 minutes. Add the marshmallows and cook, stirring, until it disappears. Taste the mushroom mixture; You want it to be very spicy right now.

Add your dried pasta և half of the stored pasta water և cook, stirring, until the pasta absorbs most of the liquid, adding the stored pasta water if necessary to keep it slightly firm for 1-2 minutes. Remove the pan from the heat և mix the cream-fresh. [If using heavy cream, because it’s thinner, I’d cook it it onto the pasta for 30 to 60 seconds on the stove.] Adjust the spices if necessary և finish with onion և with cheese. Eat right away.

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