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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By RickBR
Boston, MA
on November 05, 2011
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Outstanding. Very easy to prepare. I used chanterelles, criminis and white button mushrooms. I also substituted half & half for the heavy cream. It didn't thicken quite enough, so next time maybe a sprinkle of corn starch. Great dish.
By dajenks
Cleveland, OH
on October 25, 2011
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This was amazing! I used it over homemade butternut squash gnocchi. Yummy!
By cp4056_3693696
Staten Island, NY
on April 28, 2011
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I made the mushroom sauce, but spread it on a pizza dough instead of over pasta, baked it like a regular pie.....Eureka!! this is a new favorite
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