Pasta Sheets and Mushroom Cream Sauce
- Prep Time 0:20
- Cook Time 0:20
- Estimated Cost $17.50
- 4 Comments
What do you do when your friend gives you some hand-picked Boletus mushrooms? Aside from making sure they’re not poisonous? Well, make cream sauce of course! Don’t worry, you can also buy the mushrooms and it will be just as delicious. I have included directions to make the pasta from scratch, but feel free to buy fresh linguine if you’re in a rush.
- 1 1/2 cups flour Pantry
- 2 eggs, beaten (room temp) $1.50 for 6
- 2 tbs water Free!
- 2 tbs olive oil Pantry
- 1/4 tsp salt Pantry
- 8 oz Crimni Mushrooms, sliced $2.50
- 1.5 oz Dried Boletus Mushrooms, diced $5.00
- 3 cloves garlic, minced Pantry
- 1 small onion, chopped $0.50
- 2 tbsp olive oil Pantry
- 1 cup white wine $2 for a bottle
- 1cup vegetable broth $1.50 for a 15-oz can
- 1 cup heavy cream $2.50 for a pint
- dried thyme $1.50 for 1 oz
- dried sage $1.50 for 1 oz.
- salt and pepper to taste Pantry
Recipe Serves 2-4
Pasta from Scratch (optional):
- Combine the flour and salt in a bowl. If you happen to have semolina flour on hand, you can substitute it for half of the flour. In a separate bowl, beat the eggs and add the water and olive oil. Pour this mixture into the bowl containing the flour and stir everything together with a wooden spoon. Once the contents become too firm to stir, begin kneading with your hands until you are left with a cohesive slab of dough that does not stick to your hands. You may need to incrementally add water or flour to reach this state.
- Cover the dough with a towel while you prepare your other ingredients for the sauce.
- Return to your dough and cut it into fourths. Use a rolling pin to roll each fourth individually on a floured cutting board. If you have a pasta machine, use that to roll out your pasta. Cut the thinly rolled sheets of pasta into 1 1/2 inch wide strips. Set the pasta aside. Avoid placing the strips on top of one another as they'll stick together.
- Fill a large saucepan with water, generously add salt and set it to boil while you make the sauce.
- Saute the onions and garlic in the olive oil over medium-high heat until they become translucent, then add the mushrooms and continue to sautee until the mushrooms are slightly browned and softened. Lower the heat to medium and pour in the wine. Stir occasionally as the wine reduces. Once it is mostly reduced, throw in a few dashes of thyme and sage before pouring in the vegetable broth. Again, let it reduce almost entirely while stirring periodically. As the vegetable broth is approaching a reduced state, throw the pasta in the boiling pot of water and stir periodically as it cooks. Pour the heavy cream into the sauce. Allow it to bubble-up slightly and then reduce the heat and stir it as it gently simmers. Add salt and pepper to taste.
- When the pasta has finished cooking (roughly 4 mins or according to package, but taste it to be sure), strain it and return it to the pot. Pour the hot cream sauce over the pasta right away to prevent sticking. Serve immediately.