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Orchiette Pasta with Wild Mushroom Cream Sauce Recipe

Orchiette Pasta with Wild Mushroom Cream Sauce

Emeril Lagasse

Recipe courtesy Emeril Lagasse, 2003

Show: Emeril LiveEpisode: Emeril's Pasta Sauces

Rated: 5 stars out of 5Rate This RecipeRead users' reviews (29)

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Average Rating:

Total Reviews: 29

Showing 1-10 of 29

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  • on April 12, 2012

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    If you love mushrooms, this is an excellent recipe!! Will definitely be making this again.

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  • on November 01, 2011

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    yumiiiiiii

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  • on August 28, 2011

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    great

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  • on June 25, 2011

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    I have to admit I'm not a huge Emeril fan and most of the time, his dishes don't appeal to me.
    However, this was amazing! You have to like (love mushrooms or you won't like this, but I do and it was really delicious last night and just as good today as leftovers.

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  • on January 17, 2011

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    Quick & Delicious! Made this for dinner this evening. Only had 1/2 lb. of portobello mushrooms and used a yellow onion and it was still delicious. I also used a full pound of orchiette and there was plenty of sauce. Thanks Emeril!

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  • on June 13, 2010

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    Easy and super yummy! Followed exact recipe. This will definitely be a staple recipe at my home. Next time, I'll add some red pepper flakes to spice it up.

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  • on May 30, 2010

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    Followed the recipe and it was great. It's a wonderful as is or as a base to work with - next time I will add some shrimp or chicken.

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  • on May 16, 2010

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    I strayed from the original recipe. I needed a sauce for some cheese ravioli I already had on hand.

    I also needed to double the recipe. In order for the sauce not to overpower the cheese in the ravioli, I decided not to double the shallots, garlic, or mushrooms.

    It was incredible! My teen age son even commented on how good it was.

    The only thing I will do different next time (and there WILL be a next time , I will doubled to mushrooms if I double the recipe.

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  • on March 07, 2010

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    I have made this many times. I made this recipe the other night for a large crowd. I doubled the recipe but instead of doubling the cream I used 2-1/2 cups cream along with chicken stock. I had a whole cooked chicken ,cut up,which I added to the sauce. Everyone asked for the recipe. It was soooo good. Yum Yum.

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  • on February 22, 2010

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    I made this true to the recipe. It was absolutely wonderful and I will definetly make it again; my family loved it. Next time I will cook the pasta as the sauce is bubbling as I did have a problem with the little pasta cups sticking together. Other than that, it was great. Easy to make and I will bring it to our next family get-together; I know they will love it.

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