Stuck in a dinner rut? This Creamy One-Pot Wild Mushroom Pasta will be your new favorite dish and you won’t have to fight over who does dishes!
Are you ready to feel like you’re dining at a fine restaurant? Then brace yourself for this Creamy One-Pot Wild Mushroom Pasta.
Unlike some of my other posts, this one wasn’t caused by one recipe in particular. I tend to flip through books to get inspiration and I was noticing a major mushroom trend going on. I’m guessing mushrooms were big in the 50s and 60s because these books were full of shrooms. So, basically my mind was full of fungus (lol) and I had to make something mushroomy — ASAP. Except, all of these old recipes are full of cream of mushroom soup. Ew. No thank you.
I’ve also noticed how popular one-pot recipes are these days. I totally get it, dishes suck. So, I decided to combine my primal need for mushrooms with the modern need of not cleaning and make this pasta dish! To say I’m obsessed would be an understatement. A few things to note before we get to the recipe: Yes, you boil the pasta in mushroom broth, don’t skip this step. I used whole wheat pasta and I would recommend that to you as well, although, it’s not totally necessary. The earthiness of whole wheat pasta pairs beautifully with ‘shrooms, though. If you’re super cool and happen to have a fresh truffle at home, please do all us poor folks a solid and sprinkle a little on top, k thanks.
- 1 32.oz carton mushroom broth
- 8 ounces short cut pasta -- I used whole wheat Gemelli
- 8 ounces mushrooms, I used a variety of baby bella, oyster, shiitake, and chanterelle, but you could use whatever you like.
- 2 tablespoons butter
- 2 cloves garlic, minced
- ⅓ cup dry Sherry
- 1 cup heavy cream
- salt and pepper
- Chopped parsley and parmesan to finish
- In a large pot, bring the mushroom broth to a boil, along with about a tablespoon of sea salt. Add pasta to boiling broth and simmer until al dente.
- When the pasta is cooked, reserve about 1 cup of the cooking liquid and drain the rest. Set pasta aside in a separate bowl.
- Return that same pot to medium-high heat and melt butter. Add mushrooms and garlic and sauté for about 5 to 10 minutes, allowing the mushrooms to caramelize until they're fragrant. Add the Sherry, ⅓ cup of the reserved mushroom broth, and cream and bring it all to a boil. Let simmer for about 10 minutes until the sauce has thickened to your desired consistency. Season it to taste with salt and pepper. If the sauce is thicker than you would like, add a bit more of the mushroom stock. Add the pasta back into the pot and toss everything until well combined. Sprinkle with Parmesan and chopped flat leaf parsley to serve.