{"id":1416,"date":"2024-05-27T13:33:40","date_gmt":"2024-05-27T13:33:40","guid":{"rendered":"https:\/\/homekitchennotes.com\/smittenkitchen\/2024\/05\/27\/creamy-mushroom-pasta\/"},"modified":"2024-07-30T06:30:05","modified_gmt":"2024-07-30T06:30:05","slug":"creamy-mushroom-pasta","status":"publish","type":"post","link":"https:\/\/homekitchennotes.com\/ja\/creamy-mushroom-pasta\/","title":{"rendered":"Creamy Mushroom Pasta"},"content":{"rendered":"

This mushroom pasta recipe is all about the creamy sauce and just letting the \u2019shrooms do their big savory umami thing. For the most robust flavor, use a variety of mushrooms like feathery maitakes,\u00a0meaty\u00a0oyster mushrooms, and woodsy\u00a0shiitakes. Crimini mushrooms (a.k.a.\u00a0baby bellas) or even larger portobello mushrooms can stand in too, though they can be a bit one-note. Their less-mature siblings,\u00a0white button mushrooms, simply won\u2019t deliver the intensity of flavor you\u2019re looking for here.<\/p>\n

\n

Ingredients<\/h2>\n

4 servings<\/p>\n

\n

4<\/p>\n

Tbsp. extra-virgin olive oil<\/div>\n

1<\/p>\n

lb. mixed mushrooms (such as maitake, oyster, crimini, and\/or shiitake), torn into bite-size pieces<\/div>\n
Kosher salt<\/div>\n

2<\/p>\n

medium shallots, finely chopped<\/div>\n

1<\/p>\n

lb. spaghetti or bucatini<\/div>\n

\u00bd<\/p>\n

cup heavy cream<\/div>\n

\u2153<\/p>\n

cup finely chopped parsley<\/div>\n
Zest and juice of \u00bd lemon<\/div>\n

2<\/p>\n

Tbsp. unsalted butter, cut into pieces<\/div>\n

\u00bd<\/p>\n

oz. Parmesan, finely grated (about \u00bd cup), plus more for serving<\/div>\n
Freshly ground black pepper<\/div>\n<\/div>\n<\/div>\n
\n

Preparation<\/h2>\n
    \n
  1. \n

    Step 1<\/h4>\n

    Heat 2 Tbsp. oil in a Dutch oven or other large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.<\/p>\n

    Step 2<\/h4>\n

    Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.<\/p>\n

    Step 3<\/h4>\n

    Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.<\/p>\n

    Step 4<\/h4>\n

    Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.<\/p>\n

    Step 5<\/h4>\n

    Remove pot from heat. Add lemon zest and juice, parsley, butter, \u00bd oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.<\/p>\n

    Step 6<\/h4>\n

    Divide pasta among bowls and top with more Parmesan.<\/li>\n<\/ol>\n<\/div>","protected":false},"excerpt":{"rendered":"

    This mushroom pasta recipe is all about the creamy sauce and just letting the \u2019shrooms do their big savory umami thing. For the most robust flavor, use a variety of mushrooms like feathery maitakes,\u00a0meaty\u00a0oyster mushrooms, and woodsy\u00a0shiitakes. Crimini mushrooms (a.k.a.\u00a0baby bellas) or even larger portobello mushrooms can stand in too, though they can be a […]<\/p>\n","protected":false},"author":2,"featured_media":1417,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-1416","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-veggielicious-eats"],"acf":[],"_links":{"self":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1416","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/comments?post=1416"}],"version-history":[{"count":1,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1416\/revisions"}],"predecessor-version":[{"id":5116,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/posts\/1416\/revisions\/5116"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media\/1417"}],"wp:attachment":[{"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/media?parent=1416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/categories?post=1416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/homekitchennotes.com\/ja\/wp-json\/wp\/v2\/tags?post=1416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}