Creamy Mushroom Pasta

Creamy Mushroom Pasta

TT = To Taste

INGREDIENTS

10 oz Shitake Mushrooms, Thinly Sliced

1 Shallot, Roughly Chopped

5-6 Garlic Cloves, Minced

1/2 Cup Dry White Wine, like Chardonnay

5-6 Sprigs Thyme, Stems Discarded, Only Use Leaves

1 Cup Chicken Stock (Microwave for 1 min)

1 1/2 Cup Heavy Cream (Microwave for 1 min)

Box Pasta of Your Choosing - I used Lasagna sheets and broke them into like-size pieces.

Salt & Pepper TT

Freshly Grated Parm TT

Vinegar or Something Acidic Like Lemon Zest and Juice TT

Optional but Recommended - Red Pepper Flakes TT

INSTRUCTIONS

  1. Heat your pan over medium-high heat. Once hot, add a generous amount of oil to the pan, then add your mushrooms. Do not move them for at least 4 minutes.

  2. After 4 minutes, move them around (adding more oil if you need to - mushrooms drink up fat) and cook for 3-4 more minutes or until browning occurs.

  3. Add shallots and stir with mushrooms for 1 minute. Then add garlic and thyme and stir until fragrant, about 30 seconds.

  4. Deglaze the pan with white wine - meaning add the white wine to the pan and stir the mushrooms around, releasing any brown bits from the bottom of the pan. FLAVOR, baby!

  5. Once nearly all of the wine is evaporated, add your chicken stock, heavy cream, and pasta. Stir often until everything is well incorporated and cook on medium heat for 10 minutes or until the sauce has thickened and pasta is cooked.

  6. Fold in spinach until it softens into the sauce, about 1 minute.

  7. Season to taste with salt, pepper, parmesan, and sherry vinegar or lemon juice and zest.

  8. VERY IMPORTANT - always taste your food before you serve it to people! Does it need more salt? More acid? Maybe more cheese?

  9. GRUB!

summer lapenta