Not a mushroom lover, that’s ok. I didn’t start liking mushrooms until a few years ago. I still don’t love the texture of a mushroom, but I appreciate and love the flavor. The baby portabella mushrooms in the recipe when cooked are really delicious. I like to dice the mushrooms small so that you don’t get real big pieces. It also makes it more kid friendly as well. My daughter, Sophia loves this pasta and the first time she ate it she didn’t even know she was eating mushrooms. So don’t pass on this recipe because you don’t like mushrooms, it’s worth trying.
Creamy Mushroom Pasta
This creamy mushroom pasta is the best comfort food! Ready in about 20 minutes this decadent dish is sure to be a crowd pleaser!
Ingredients
- 8 oz. Baby Portabella Mushrooms, diced
- 1 Shallot, thinly sliced
- 2 Garlic cloves, minced
- 1 tsp. Dried Thyme
- 1 tablespoon Fresh Rosemary
- 1/2 cup White Wine
- 8 oz. Mascarpone Cheese at room temperature
- 8 oz uncooked Pasta
- 1 tsp. Salt
- 1/2 tsp. Pepper
- 1 Lemon, juiced
- Chives to garnish
Instructions
Bring a large pot of water to boil. Once boiling add 1-2 tsp. of salt to water. Add pasta and cook according to package directions. *Before draining pasta reserve 1/2 cup of pasta water.
1. In a large saucepan add olive oil to coat pan heat on medium.
2. Add shallots cook until translucent about 5 minutes.
3. Add diced mushrooms, dried thyme & fresh rosemary. Toss to coat. DO NOT STIR until mushrooms brown about 5-7 minutes. Stir.
4. Add minced garlic. Cook about 30 seconds until fragrant.
5. Add white wine to deglaze pan. Scrapping up all the little brown bits on the bottom of the pan. Let wine reduce about 2 minutes.
6. Turn off heat. Add cooked pasta directly to pan with mushrooms. Stir to combine.
7. Add Mascarpone Cheese to pasta, mix well until evenly coated. If the sauce is too thick or the pasta is dry add reserves pasta water one tablespoon at a time until creamy.
8. Add Salt & Pepper and the juice of one lemon. Stir.
9. Top with diced chives and serve immediately.
