Pasta with Creamy Mushroom Sauce

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Pasta with Creamy Mushroom Sauce

AUTHOR Mushroom Council

Ingredients:

Kosher salt and freshly ground black pepper, to taste
1 pound dry pappardelle pasta
2 tablespoons olive oil
1/2 yellow onion, minced
1 clove garlic, crushed
8 ounces crimini mushrooms, cleaned, stems removed and minced, mushroom caps, quartered
1 cup heavy cream
1/2 cup Grated Parmigiano Reggiano cheese, plus more for serving

Instructions:

Fill large pot with salted water and bring to boil over high heat. Cook pasta according to package directions. Reserve 1/4 cup pasta water. Drain and set
aside.

Heat oil in large skillet over medium heat. Add onion, garlic and minced mushroom stems. Cook, stirring occasionally, until softened, about 4 minutes. Add mushroom caps, cream and season with salt and pepper. Simmer, stirring occasionally, for an additional 4 to 5 minutes.

Stir in cheese and pasta until coated. If sauce is too thick, stir in reserved pasta
water. Garnish with additional cheese, if desired.

Gail's Notes: I'm looking forward to making this and using mushroom ravioli (instead of the pasta mentioned above).

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