Creamy Pasta with Crispy Mushrooms
A luxurious pasta dish featuring crispy mixed mushrooms and shallots in a creamy parmesan sauce, brightened with lemon and fresh parsley. This restaurant-quality meal combines the earthiness of mushrooms with the richness of cream and sharp parmesan.
Ingredients
- •4 Tbsp extra-virgin olive oil
- •1 lb mixed mushrooms
- •1 to taste Kosher salt
- •2 medium shallots
- •1 lb spaghetti or bucatini
- •½ cup heavy cream
- •½ whole lemon
- •⅓ cup parsley
- •2 Tbsp unsalted butter
- •½ oz Parmesan
- •1 to taste black pepper
Cooking Instructions
- 1.
Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil and mushrooms and more salt.
16 min
- 2.
Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
2 min
- 3.
Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.
8 min
- 4.
Using tongs, transfer pasta to pot with mushrooms and add cream and 1 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
3 min
- 5.
Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz. Parmesan, and lots of pepper and toss to combine. Taste and season with more salt if needed.
2 min
- 6.
Divide pasta among bowls and top with more Parmesan.
1 min
