Creamy Orecchiette with Wild Mushrooms and Parmesan
Indulge in this rich and flavorful Creamy Orecchiette with Wild Mushrooms and Parmesan, inspired by Emeril Lagasse. The dish showcases a delightful blend of meaty Porcini, baby bella, and button mushrooms, all carefully soaked in fragrant porcini broth to enhance their earthiness. Tossed in a luscious cream sauce enriched with shallots, garlic, and fresh thyme, this pasta dish offers a symphony of flavors that mushroom lovers won't want to miss. Finished with a shower of aged Parmesan and fresh chives, it's a perfect one-dish meal that promises to impress at any dinner table.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
Orecchiette pasta
12 ounces (Cooked until al dente)
Olive oil
2 tablespoons (For sautéing)
Assorted wild mushrooms
1 lb (Stems trimmed, wiped clean, and thinly sliced)
Shallot
1/4 cup (Chopped)
Garlic
1 tablespoon (Chopped)
Fresh thyme leaves
2 teaspoons (Minced)
Salt
1 teaspoon (To taste)
Black pepper
1/2 teaspoon (Freshly ground, to taste)
Heavy cream
2 cups (For the sauce)
Parmesan cheese
1/2 cup (Finely grated)
Chives
2 tablespoons (Finely chopped for garnish)
Instructions
1
Bring a large pot of salted water to a boil. Add the orecchiette and cook until al dente, usually about 10-12 minutes, or according to package instructions.
2
Drain the pasta, reserving a small cup of the cooking water, and return it to the pot. Cover to keep warm.
3
If using dried Porcini mushrooms, rehydrate them by simmering in boiling water for 10-15 minutes until tender. Strain the mushrooms, reserving the soaking liquid. Chop the reconstituted Porcini and set aside.
4
In a large sauté pan, heat the olive oil over medium-high heat. Add the sliced wild mushrooms and cook, stirring occasionally, until they are tender and browned, about 3-4 minutes.
5
Add the chopped shallots, garlic, thyme, salt, and pepper to the pan. Cook, stirring for 2 minutes until the shallots are translucent and fragrant.
6
Pour in the heavy cream and reserved porcini soaking liquid, if using, and bring the mixture to a boil over high heat.
7
Lower the heat and let the sauce simmer for about 5 minutes, or until it thickens enough to coat the back of a spoon.
8
Stir in the finely grated Parmesan cheese and adjust seasoning with extra salt and pepper to taste.
9
Add the cooked orecchiette to the sauce, tossing gently until well coated. If the sauce is too thick, add a small amount of reserved pasta water to reach desired consistency and heat through for another minute.
10
Serve immediately, garnished with freshly chopped chives.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What type of pasta is best for this recipe?
The recipe calls for orecchiette, which is excellent for holding the creamy sauce and mushrooms in its cup-like shape.
Which mushrooms should I use for the best flavor?
A blend of wild mushrooms like Porcini, baby bella, and button mushrooms is recommended for a rich, meaty flavor.
How do I properly rehydrate dried Porcini mushrooms?
Simmer them in boiling water for 10-15 minutes until tender, then strain and chop them, making sure to reserve the soaking liquid.
Should I throw away the mushroom soaking liquid?
No, the soaking liquid is packed with flavor and should be added to the sauce along with the heavy cream.
How long does it take to cook the orecchiette?
It typically takes 10-12 minutes to reach an al dente texture, but you should follow the specific package instructions.
Why should I reserve the pasta cooking water?
The starchy pasta water can be added back into the dish to thin out the sauce if it becomes too thick.
Is this recipe vegetarian?
Yes, this dish is vegetarian as it uses mushrooms, pasta, cream, and cheese without any meat products.
What is the secret to a luscious cream sauce in this dish?
Simmering heavy cream with aromatics like shallots, garlic, and thyme until it thickens enough to coat the back of a spoon.
Can I substitute the heavy cream?
Heavy cream provides the richest texture, but you could use half-and-half, though the sauce will be thinner.
How do I clean the fresh mushrooms?
Wipe them clean with a damp cloth or paper towel rather than soaking them, as mushrooms absorb water easily.
What kind of cheese is recommended for finishing?
Finely grated aged Parmesan cheese is best for its salty, nutty flavor profile.
Can I use dried thyme instead of fresh?
Yes, though you should use about one-third of the amount (approx. 3/4 teaspoon) since dried herbs are more concentrated.
What garnish is used for this pasta?
The dish is finished with freshly chopped chives for a pop of color and a mild onion flavor.
How do I know when the sauce is thick enough?
The sauce is ready when it reaches a consistency that coats the back of a spoon, which usually takes about 5 minutes of simmering.
Can I add protein to this dish?
While intended as a one-dish vegetarian meal, grilled chicken or sautéed pancetta would complement the mushroom flavors well.
Is there a substitute for shallots?
You can use finely minced yellow onion or the white parts of green onions if shallots are unavailable.
How do I prevent the garlic from burning?
Add the garlic after the mushrooms have browned and sauté it for only about 2 minutes with the shallots.
What is the inspiration behind this recipe?
This recipe is inspired by the culinary style of Emeril Lagasse, known for bold, rich flavors.
Can I make this dish gluten-free?
Yes, simply substitute the orecchiette with your favorite gluten-free pasta variety.
How many mushrooms are needed?
The recipe calls for 1 pound of assorted wild mushrooms.
Do I need to peel the mushrooms?
No, just trim the stems and slice them thinly after cleaning.
Can I store leftovers?
Yes, leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
How should I reheat this pasta?
Reheat it on the stove over low heat, adding a splash of cream or milk to loosen the sauce.
Can I use frozen mushrooms?
Fresh or dried are preferred for texture, but frozen mushrooms can be used if thawed and drained thoroughly first.
What does 'al dente' mean?
It is Italian for 'to the tooth,' meaning the pasta should be cooked to be firm when bitten, not mushy.
How much Parmesan is used in the sauce?
The recipe uses 1/2 cup of finely grated Parmesan cheese stirred directly into the sauce.
Is it okay to use olive oil for sautéing the mushrooms?
Yes, 2 tablespoons of olive oil are used to sauté the mushrooms over medium-high heat.
Can I use different herbs?
While thyme is traditional, rosemary or sage would also pair nicely with the earthy mushroom flavor.
What color should the mushrooms be when cooked?
The mushrooms should be tender and browned, which usually takes about 3-4 minutes of sautéing.
How much salt and pepper should I add?
The recipe suggests 1 teaspoon of salt and 1/2 teaspoon of pepper, but you should adjust to your personal taste.