Pasta with Mushroom Sauce

From Cook's Country | February/March 2015

Why this recipe works:

We coax earthy, meaty flavors from humble supermarket mushrooms by coarsely chopping half of them to lend more surface area and create more of the flavorful fond. After deglazing the pan with a little white wine, we add water and pasta to the pot so the pasta can absorb the flavorful liquid as… read more

We coax earthy, meaty flavors from humble supermarket mushrooms by coarsely chopping half of them to lend more surface area and create more of the flavorful fond. After deglazing the pan with a little white wine, we add water and pasta to the pot so the pasta can absorb the flavorful liquid as it cooks. A vigorous stir for 1 minute draws out starch from the pasta and adds body and structure to the sauce.

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Pasta with Mushroom Sauce

We found the trick to coaxing deep, earthy flavors from supermarket mushrooms.

Watch the Video

Serves 4

If you can’t find shiitake mushrooms, cremini mushrooms can be substituted or white mushrooms can be used exclusively, but don’t omit the dried porcini. Parmesan cheese can be substituted for the Pecorino Romano.

Ingredients

Detail sfs pasta with mushroom sauce 6
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