Orecchiette Pasta with Wild Mushroom Cream Sauce Emeril Lagasse
Indulge in the rich and earthy flavors of Orecchiette Pasta with Wild Mushroom Cream Sauce, a gourmet creation inspired by Emeril Lagasse. This elegant dish combines tender orecchiette with a velvety cream sauce loaded with the umami depth of wild mushrooms like cremini, shiitake, and oyster. Aromatic shallots, garlic, and fresh thyme elevate the flavor profile, while a splash of dry white wine adds sophistication. Perfectly finished with grated Parmesan and a pop of fresh parsley, this pasta is both comforting and refined. Ready in under 40 minutes, it's ideal for a special dinner that feels straight out of a fine dining restaurant. Perfect for mushroom lovers and pasta connoisseurs alike, this recipe is a must-try for hearty yet elegant weeknight meals or entertaining guests.
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Recipe Information
Ingredients
- 12 oz Orecchiette pasta
- 3 tbsp Unsalted butter
- 2 tbsp Olive oil
- 2 medium Shallots, finely chopped
- 3 Garlic cloves, minced
- 12 oz Wild mushrooms (such as cremini, shiitake, or oyster), cleaned and sliced
- 1 cup Dry white wine
- 1.5 cups Heavy cream
- 1 tsp Fresh thyme leaves
- 0.5 cup Grated Parmesan cheese
- to taste Salt
- to taste Black pepper, freshly ground
- 2 tbsp Flat-leaf parsley, chopped (for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.
In a large skillet or sauté pan, melt the butter with the olive oil over medium heat. Add the shallots and cook until softened, about 2-3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Add the sliced wild mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are browned and their moisture is mostly evaporated, about 6-8 minutes.
Pour in the white wine and deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2-3 minutes.
Lower the heat to medium-low, then stir in the heavy cream. Add the thyme leaves and cook the sauce for 5 minutes, stirring occasionally, until slightly thickened.
Stir in the grated Parmesan cheese and season with salt and black pepper to taste.
Add the cooked orecchiette pasta to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta cooking water until you reach your desired consistency.
Plate the pasta and garnish with freshly chopped parsley. Serve immediately.
Nutrition Facts
Calories |
3463 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 203.3 g | 261% | |
| Saturated Fat | 105.7 g | 528% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 3234 mg | 141% | |
| Total Carbohydrate | 281.0 g | 102% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 16.8 g | ||
| Protein | 71.9 g | 144% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 768 mg | 59% | |
| Iron | 14.7 mg | 82% | |
| Potassium | 1952 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
