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CREAMY MUSHROOM PASTA

Serves: 4-5 (with 500g pasta + extra sauce)

SHOPPING LIST

  • 500g pasta - penne or fettuccine
  • 650g (1.4lbs) fresh žampiony (button mushrooms)
  • 3-4 cloves garlic
  • 2 tablespoons (30ml) butter

Ingredients You Have

  • 400g heavy cream (šlehačka na vaření)
  • Parmigiano Reggiano (need about 125g grated)
  • Onion
  • Vegetable oil
  • Salt and black pepper

Equipment Needed

  • Large pot (at least 5L) for pasta water
  • 26cm pan for browning mushrooms
  • 3-ply stainless saucier for cream sauce
  • Colander for draining pasta
  • Sharp knife and cutting board
  • Wooden spoon or spatula

INSTRUCTIONS

Mushroom Prep:

  • Don't wash with water - wipe with damp paper towel
  • Trim just 2-3mm off stem ends (keep stems!)
  • Cut into 5mm (¼ inch) vertical slices through cap and stem
  • Each slice shows mushroom profile from cap to stem

Step 1 - Prep:

  • Fill large pot with water, add 1 tablespoon (15ml) salt, bring to boil
  • Clean and slice 650g žampiony as described above
  • Mince 3-4 cloves garlic finely
  • Grate 125g Parmigiano Reggiano

Step 2 - Cook pasta:

  • Add 500g pasta to boiling water
  • Cook according to package directions minus 1 minute
  • Reserve 1½ cups (375ml) pasta cooking water before draining
  • Drain 500g pasta in colander

Step 3 - Brown mushrooms in batches (26cm pan):

  • Toss 650g mushrooms with olive oil and salt beforehand
  • Heat 26cm pan over high heat until very hot
  • Brown 650g mushrooms in 3 batches (about 200g per batch - don't overcrowd!)
  • DON'T STIR for 3-4 minutes - let them get golden brown on bottom
  • Stir once, cook 2-3 minutes more until golden
  • Season each batch with salt and pepper
  • Transfer each finished batch to room temperature saucier

Step 4 - Deglaze the 26cm pan:

  • After final mushroom batch, keep 26cm pan on medium heat
  • Add 3 tablespoons (45ml) pasta cooking water to hot pan
  • Scrape up all brown bits with wooden spoon for 30 seconds
  • Pour this flavorful liquid into saucier with 650g browned mushrooms

Step 5 - Make sauce in saucier:

  • Put saucier on medium heat (was room temp until now)
  • Add 2 tablespoons (30ml) butter - it will melt as saucier warms

Add 3-4 cloves minced garlic, cook 30-60 seconds until fragrant

  • Pour in 400g heavy cream
  • Bring to gentle simmer, cook 4-5 minutes until slightly thickened
  • Season with 1 teaspoon (5ml) salt and black pepper

Step 6 - Finish in saucier:

  • Add 500g drained pasta to saucier
  • Add 75g Parmigiano Reggiano
  • Toss everything together for 1-2 minutes using lifting/folding motion
  • Add pasta water gradually until you have plenty of creamy sauce coating all 500g pasta
  • Penne tubes should trap the sauce inside
  • Taste and adjust seasoning

Step 7 - Serve:

  • Serve immediately with remaining 50g Parmigiano Reggiano on top
  • Fresh black pepper to taste