MUSHROOM RAGù PASTA
Rich and earthy, this creamy pasta feels appropriate for date night, but comes together quickly enough for a weeknight. The process is simple, but the details do matter here: Use a thin pasta, like spaghettini or angel hair, so that it cooks in the same amount of time it takes the stock and cream to reduce to a sauce. Also pay close attention during the last few minutes of cooking the pasta to ensure you're stirring enough and adding enough water to create a silky sauce. Porcini mushroom powder, which is optional, adds depth, and can be made at home by pulverizing store-bought dried mushrooms in a spice grinder (see Tip). Offset the richness of the dish with a classic green salad, shaved fennel, or some mustardy bitter greens.
Provided by Alexa Weibel
Categories dinner, pastas, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Add the stock, heavy cream, porcini mushroom powder (if using), 1 teaspoon fresh thyme leaves and 2 teaspoons salt to a large pot. Bring to a boil over high.
- While the liquid comes to a boil, heat the oil over medium-high in a large (12-inch) nonstick skillet. Add the mushrooms, shallots, garlic and 2 teaspoons thyme leaves. Season generously with salt and pepper, and cook, stirring occasionally, until caramelized and tender, about 12 minutes. Add the port, and stir until the alcohol cooks off and the mixture is almost dry, about 2 minutes. Remove from the heat, set aside and cover to keep warm.
- Add the pasta to the boiling cream mixture, reduce the heat to medium and cook, stirring frequently with tongs, until the pasta is al dente and absorbs most of the liquid, and the sauce is silky, 6 to 7 minutes. (Stir constantly during the last couple minutes to ensure the pasta cooks evenly. Add a splash of water if needed to keep the mixture glossy.) Season to taste with salt and pepper.
- Transfer the pasta to bowls, top with the mushroom mixture and the remaining 1 teaspoon thyme leaves, and serve immediately.
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tony kamau
[email protected]This recipe is a keeper! I've made it several times and it's always a hit. It's a great way to use up leftover mushrooms and it's a delicious and hearty meal.
maya telecom
[email protected]This dish is a great way to impress your guests. It's elegant and flavorful, and it's sure to wow your friends and family.
Amjad Jaan
[email protected]I love this recipe because it's so easy to make. I can have it on the table in under 30 minutes. It's a great weeknight meal.
Md Rafiul
[email protected]This recipe is a great way to use up leftover turkey. I made it with some leftover Thanksgiving turkey and it turned out great! The sauce was rich and flavorful, and the turkey was tender and juicy.
fahar ijlal
[email protected]I'm a vegetarian and I love this dish. It's a great way to get a hearty and flavorful meal without any meat. I serve it over whole wheat pasta and it's a perfect meal.
Christian Gonzalez
[email protected]This dish is a great way to get your kids to eat mushrooms. My kids love the creamy sauce and the tender mushrooms. They always ask for seconds!
Ashim Tamang
[email protected]I love this recipe because it's so versatile. I've made it with different types of mushrooms, different types of pasta, and different types of cheese. It always turns out great!
Al Asad
[email protected]I made this dish for a potluck and it was a big hit. Everyone loved the creamy sauce and the tender mushrooms. I will definitely be making this again.
Kittyana
[email protected]This recipe is a great way to use up leftover mushrooms. I had some cremini mushrooms that were starting to go bad, so I made this dish and it turned out great! The sauce was rich and flavorful, and the mushrooms were tender and flavorful.
Hamza yaseen
[email protected]I'm not a huge fan of mushrooms, but I really enjoyed this dish. The sauce was creamy and flavorful, and the mushrooms were cooked perfectly. I would definitely make this again.
Sanaullah Dandhla
[email protected]This recipe is a keeper! The sauce is so easy to make and it's packed with flavor. I love that I can use whatever mushrooms I have on hand. I've made this dish with cremini, shiitake, and oyster mushrooms, and they all work great.
dawid herero
[email protected]I made this dish for a dinner party and it was a huge success. Everyone loved the combination of flavors and textures. I will definitely be making this again!
Anjola Olamilekan
[email protected]I followed the recipe exactly and it turned out great! The sauce was thick and creamy, and the mushrooms were tender and flavorful. I served it over spaghetti and it was a perfect meal.
Wayne Myers
[email protected]This mushroom rag pasta was a hit with my family! The sauce was rich and flavorful, and the pasta was cooked perfectly. I will definitely be making this again.