Pasta with Wild Mushroom Sauce

Total Time:
1 hr 5 min
Prep:
25 min
Cook:
40 min

Yield:
4 to 6 servings
Level:
Intermediate

Ingredients
  • 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
Directions
  • 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.

Mushroom Stock:
  • 2 cups chicken stock

  • 1/2 cup mushroom trimmings, stems, or pieces

  • Combine the chicken stock and mushrooms in a saucepan. Bring to a simmer and cook until reduced by half. Strain.


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