Best Orchiette Pasta With Wild Mushroom Cream Sauce Recipes

Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse image

Provided by Chef Remy 186273

Time 25m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 11

12 ounces orecchiette (or other pata if you prefer)
2 tablespoons olive oil
1 lb assorted wild mushroom, stems trimmed, wiped clean, and thinly sliced
1/4 cup chopped shallot
1 tablespoon chopped garlic
2 teaspoons minced fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups heavy cream
1/2 cup finely grated parmesan cheese
2 tablespoons finely chopped chives (for garnish)

Steps:

In a large pot of boiling salted water, cook the pasta until al dente.
Drain pasta and return to the pot.
Cover to keep warm.
If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
In a large saute pan, heat the oil over medium-high heat.
Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
Add the cream.
Increase the heat to high, and bring to a boil.
Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
Add the Parmesan and adjust the seasoning, to taste.
Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
Remove from the heat and divide equaly among serving bowls or plates.
Sprinkle each serving with chives and serve immediately.

Pasta with Wild Mushroom Sauce image

Provided by Food Network

Categories main-dish

Time 1h5m

Yield 4 to 6 servings

Number Of Ingredients 13

2 tablespoons extra-virgin olive oil
1/2 medium red onion, finely chopped
2 cloves garlic, minced
1 sprig marjoram, plus more for garnish
1/2 pound assorted wild mushrooms (golden chanterelle, shiitake, cremini, oyster, porcini, etc.), trimmed and sliced
1 cup Mushroom Stock, recipe follows
1 cup heavy cream
Salt
Freshly ground black pepper
1 pound bucatini
Grated Parmesan
2 cups chicken stock
1/2 cup mushroom trimmings, stems, or pieces

Steps:

In a large stock pot, bring salted water to a boil.
In a large saute pan, over high heat, heat the olive oil. Add the onion and garlic and saute for 1 minute, just until beginning to turn translucent. Add the marjoram and saute 1 more minute. Add the mushrooms and saute until they begin to brown and release their liquid, about 5 minutes. Add the Mushroom Stock and reduce 5 minutes. Add the cream and reduce about 5 minutes, or until the sauce begins to thicken. Season, to taste, with salt and pepper.
Cook pasta until al dente. Drain and quickly toss with mushroom sauce. Sprinkle with Parmesan cheese. Divide onto serving plates and serve immediately garnished with marjoram sprigs.
Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.