| Level: | Easy |
| Total: | 39 min |
| Prep: | 15 min |
| Cook: | 24 min |
| Yield: | 4 servings |
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
Instructions
- In a large pot of boiling salted water, cook the pasta until al dente. Drain and return to the pot. Cover to keep warm.
- 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 914 |
| Total Fat | 58 g |
| Saturated Fat | 32 g |
| Carbohydrates | 78 g |
| Dietary Fiber | 8 g |
| Sugar | 8 g |
| Protein | 22 g |
| Cholesterol | 176 mg |
| Sodium | 830 mg |
Reviews
I love this delicious sauce with shrimps or lobster as well…this is a keeper. thanks emeril