Orchiette Pasta with Wild Mushroom Cream Sauce (Emeril Lagasse) |
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Prep Time: 15 Minutes Cook Time: 24 Minutes |
Ready In: 39 Minutes Servings: 4 |
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Ingredients:
12 ounces orchiette pasta |
2 tablespoons olive oil |
1 pound assorted wild mushrooms, stems trimmed, wiped clean, and thinly sliced |
1/4 cup chopped shallots |
1 tablespoon chopped garlic |
2 teaspoons minced fresh thyme leaves |
1 teaspoon salt |
1/2 teaspoon freshly ground black pepper |
2 cups heavy cream |
1/2 cup finely grated parmesan |
2 tablespoons finely chopped chives |
Directions:
1. In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
2. Meanwhile, 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, 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.
3. 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 among 4 serving bowls or plates. Sprinkle each serving with chives and serve immediately.
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