CREAMY 'SHROOMS PASTA

Creamy 'Shrooms Pasta image

Provided by Claire Robinson

Time 25m

Yield 4 servings

Number Of Ingredients 10

Good salt, such as Himalayan pink, gray sea salt, Maldon or kosher
1 pound pasta of choice (I like bucatini)
3 tablespoons extra-virgin olive oil
One 8-ounce package sliced mixed mushrooms or baby portabellas
Fresh coarsely ground black pepper
1 large shallot, finely sliced
1 clove garlic, minced, optional
Juice of 1 lemon or 1 tablespoon white wine vinegar
1/2 cup heavy cream
1/4 cup freshly grated Parmigiano-Reggiano, plus more for serving

Steps:

Bring a large pot of heavily salted water to a boil. Add the pasta and cook according to the package directions until al dente. Do not drain.
Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Add the mushrooms in an even layer and season with salt and pepper. Allow the shrooms to brown on one side, 1 to 2 minutes, then flip to crisp the other side, 1 to 2 minutes more. Remove to a plate and set aside.
Add 1 tablespoon oil to the skillet and add the shallots and garlic if using. Season with salt and pepper and cook, slightly caramelizing to light golden, about 2 to 3 minutes. Add the lemon juice and scrape up the brown bits (suc) on the bottom of the skillet with a wooden spoon. Return the mushrooms to the skillet, add the cream and bring to a simmer.
Turn off the heat and stir in the cheese. Using tongs or a slotted spoon, remove the cooked pasta from the water and add it directly to the skillet. Toss to coat, adding pasta water if needed to loosen the sauce.
Season generously with freshly cracked pepper. Serve sprinkled with more cheese and drizzled with the remaining tablespoon oil and enjoy!