ORECHIETTE WITH MUSHROOM CREAM SAUCE

SERVES 4

This is a delicious recipe, no matter what type of mushrooms you use. The truffle oil gives it even more flavor, but it is optional. Remember that a little bit goes a long way, and it is a lot less expensive than truffles, so splurge and try it some time.

INGREDIENTS

1 pound orechiette or similar pasta (fettuccini would work as well)

1/2 cup olive oil

8 ounces button mushrooms, sliced

1 tablespoon dried oregano (use fresh if available)

Salt and pepper to taste

4 large cloves garlic, minced

1/2 cup dry white wine

3/4 cup heavy cream

2 to 3 teaspoons white truffle oil (optional)

Freshly grated Parmesan or Romano cheese

Cook the pasta according to package directions for al dente.

Meanwhile, heat a large sauté pan over medium-high heat. Add the olive oil, then the mushrooms. Sauté until softened, about 2 minutes. Add the oregano, salt, pepper and garlic; sauté another minute. Add the wine and reduce by about one-half. Stir in the cream and cook until slightly reduced. Add the truffle oil; taste for seasoning. Drain the pasta and pour it into the sauce, with just a little of the pasta water, and stir to combine. Reduce heat and let set about 2 minutes. Serve, passing the grated cheese.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.