Romantic Wild Mushroom and Walnut Conchiglie for Two
Indulge in the ultimate date-night dinner with this Romantic Wild Mushroom and Walnut Conchiglie for Two, a rich and velvety pasta dish that effortlessly blends elegance and rustic charm. Perfectly al dente conchiglie shells cradle a luxurious sauce made with earthy wild mushrooms, toasted walnuts, creamy Parmesan, and a splash of dry white wine for depth. Fresh thyme and a hint of lemon juice brighten the flavors, while a touch of heavy cream adds irresistible smoothness. Quick and easy to prepare in just 35 minutes, this dish is ideal for a cozy evening in, offering a restaurant-quality experience without ever leaving home. Garnished with fresh parsley and a dusting of Parmesan, this recipe is a celebration of comfort, romance, and gourmet simplicity.
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Recipe Information
Ingredients
- 200 grams conchiglie (shell pasta)
- 200 grams mixed wild mushrooms (such as chanterelle, shiitake, or oyster)
- 50 grams walnuts
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium, finely chopped shallot
- 2 cloves, minced garlic
- 100 milliliters dry white wine
- 150 milliliters heavy cream
- 50 grams grated Parmesan cheese
- 1 teaspoon fresh thyme
- 1 teaspoon lemon juice
- to taste salt
- to taste black pepper
- 1 tablespoon, chopped fresh parsley
Instructions
Bring a pot of salted water to a boil. Cook the conchiglie pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water and drain the rest. Set pasta aside.
Clean the wild mushrooms with a damp paper towel and trim the ends. Slice larger mushrooms into bite-sized pieces if necessary.
In a large skillet, toast the walnuts over medium heat for 3-4 minutes until fragrant. Remove from the skillet and roughly chop. Set aside.
In the same skillet, heat 1 tablespoon of butter and the olive oil over medium heat. Add the chopped shallot and cook for 2-3 minutes until softened.
Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
Increase the heat to medium-high and add the mushrooms to the skillet. Cook for 5-7 minutes until golden brown, stirring occasionally. Season with a pinch of salt and black pepper.
Deglaze the skillet with the white wine, scraping up any browned bits on the bottom. Let the wine reduce by half, about 2-3 minutes.
Lower the heat to medium and stir in the heavy cream, grated Parmesan, and fresh thyme. Simmer for 2-3 minutes until the sauce thickens slightly.
Add the drained pasta, chopped walnuts, and remaining tablespoon of butter to the skillet. Toss to coat the pasta with the sauce. If the sauce is too thick, add a bit of the reserved pasta water to reach the desired consistency.
Stir in the lemon juice and adjust seasoning with additional salt and pepper as needed.
Divide the pasta between two plates. Garnish with fresh parsley and a sprinkle of Parmesan cheese. Serve immediately and enjoy!
Nutrition Facts
Calories |
2233 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 139.4 g | 179% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 24.9 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 3298 mg | 143% | |
| Total Carbohydrate | 172.4 g | 63% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 13.3 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 702 mg | 54% | |
| Iron | 6.7 mg | 37% | |
| Potassium | 1359 mg | 29% | |
*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.
