Best 2 Orecchiette Mushroom Pasta Recipes

Orecchiette mushroom pasta is a delectable Italian dish that combines the unique texture of orecchiette pasta with the earthy flavors of mushrooms. Originating from the Puglia region of Italy, this culinary delight is a symphony of flavors and textures that will tantalize your taste buds. Whether you prefer creamy sauces, tangy tomato-based sauces, or simple olive oil-based sauces, there's an orecchiette mushroom pasta recipe out there to suit your preferences. With its versatility and endless possibilities for customization, orecchiette mushroom pasta is a dish that will leave you craving for more.

Here are our top 2 tried and tested recipes!

ORECCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE- EMERIL LAGASSE

Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse image

This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store), baby bella, and button mushrooms that I soak in the porcini water. The combination is awesome.

Provided by Chef Remy 186273

Categories One Dish Meal

Time 25m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 11

Ingredients

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.

ORECCHIETTE MUSHROOM PASTA

Orecchiette Mushroom Pasta image

Vegetarian orecchiette mushroom pasta. The onion, Parmesan, and pasta water creates a light, creamy sauce.

Provided by JennyM

Categories Main Dish Recipes Pasta

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

½ (16 ounce) package orecchiette pasta
4 tablespoons butter
2 tablespoons olive oil
1 pinch salt
1 medium white onion, finely chopped
2 (8 ounce) packages sliced fresh mushrooms
3 cloves garlic, minced
1 tablespoon fresh sage, cut into thin strips
½ cup vermouth
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon finely chopped fresh parsley

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion; cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms; cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth; bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 52.5 g, Cholesterol 36.4 mg, Fat 21.6 g, Fiber 3.7 g, Protein 13.7 g, SaturatedFat 9.4 g, Sodium 271.7 mg, Sugar 6.4 g

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the overall flavor of the dish.
Don't overcrowd the pan when cooking the mushrooms. This will prevent them from cooking evenly.
Cook the mushrooms until they are tender but still have a little bit of bite to them. Overcooked mushrooms will be mushy and flavorless.
Use a good quality olive oil. This will help to bring out the flavors of the mushrooms and other ingredients.
Season the dish to taste. This may include adding salt, pepper, garlic powder, or other herbs and spices.

Conclusion:

Orecchiette with mushrooms is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of tender orecchiette pasta, savory mushrooms, and flavorful sauce is sure to please everyone at the table. This dish is also a good source of protein and fiber, making it a healthy and satisfying option. So next time you are looking for a quick and easy meal, give orecchiette with mushrooms a try.

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