Creamy mushroom pasta 🍄

Name: Creamy mushroom pasta 🍄
Total time: 6000 s
Yield: 4 servings
Cuisine: British
Ingredients: 450 g mixed mushrooms; 1 onion, finely chopped; 2 tablespoons unsalted butter; 2 tablespoons olive oil; 2 cloves garlic, minced; 2 sprigs thyme; 120 ml white wine; 300 g tagliatelle or other pasta of your choice; 200 ml double cream; 1/3 cup finely grated parmesan; Zest and juice of ½ lemon; Salt and black pepper, to taste; 4 soft boiled eggs; Grated parmesan, to taste

Stephanie @stephwong

I often get my groceries from a sustainable shop that sells unwanted fresh produce that would otherwise be thrown out. They had lots of fresh mushrooms in stock so I decided to pick some up to help reduce food waste since they have a shorter shelf life. Coincidentally, they also had some fresh cream and dry pasta, so it felt like a no-brainer to make this deliciously indulgent dish.

Saved

Ingredients

1hr 40 mins

4 servings

450 gmixed mushrooms
1onion, finely chopped
2 tablespoonsunsalted butter
2 tablespoonsolive oil
2 clovesgarlic, minced
2 sprigsthyme
120 mlwhite wine
300 gtagliatelle or other pasta of your choice
200 mldouble cream
1/3 cupfinely grated parmesan
Zest and juice of ½ lemon
Salt and black pepper, to taste
For serving (optional)
4soft boiled eggs
Grated parmesan, to taste

Saved

Steps

1hr 40 mins

1

Slice or tear up your mushrooms into bite-size pieces. I used a mix of shimeiji, maitake, button, portobello, pioppino, shiitake, and oyster mushrooms.
2

Heat the oil and butter in a saucepan on low heat. Sauté the onion for 10 mins or until softened.
3

Add garlic, mushrooms, thyme, and salt to taste. Cook and stir for 10 mins over medium heat. Add the wine and bring to a simmer. Continue stirring once in a while to encourage the liquids to evaporate.
4

Meanwhile, bring a large pot of salted water to a boil. Cook the tagliatelle according to the instructions on the package. Transfer the cooked pasta to a large bowl and reserve the pasta water.
5

The liquids in the mushroom mix should have reduced significantly by now and you should be getting some browning on the mushrooms. Add the lemon juice and stir for 2 mins.
6

Add the double cream and bring to a simmer. Add lemon zest, parmesan and black pepper.
7

Gently toss the tagliatelle in the pan with the creamy sauce and add enough of the reserved pasta water to loosen it. Be careful not to add too much water at a time of you might end up with a watery sauce that will not coat your pasta.
8

Give your pasta a final taste test to see if you need to adjust the seasoning. Portion the pasta into individual bowls and top with a soft-boiled egg, a sprinkle of grated parmesan and black pepper. I've also a few stalks of crispy baked shimeiji mushrooms.