Time: 30 minutes
This recipe is definite soul and comfort food. It is like eating fresh mushroom soup pasta. While you can make this with dried herbs, it is soooo much better if you can get fresh herbs and use heavy, rich cream. I’ve paired it with Angels, as this type of food truly mixes divine flavours.
Music Selection: Robbie Williams – Angels
2 Tbsp butter
2 cups fresh assorted mushrooms (cremini, porcini, button, etc)
1 cup dried mushrooms with 1 cup warm water
2 Tsp finely chopped herbs (thyme, rosemary, basil, oregano, marjoram)
4 garlic cloves, minced
3 cups pasta (fusilli works great)
1 ½ cups heavy cream
Grated parmesan or pecorino cheese
Soak dried mushrooms in 1 cup of warm water. Remove mushrooms and keep water. Wash and slice up the fresh mushrooms.
In a large pot, bring water with salt to boil. Add pasta and cook according to package. Then drain.
In meantime, in a large skillet, melt butter over medium heat. Add the mushrooms, garlic and herbs. Salt/pepper. Saute for about 10 minutes until mushrooms are soft. If you keep the mushroom water from the dried mushrooms, pour it in and increase the heat to high to boil off excess liquid.
Pour in cream and bring to boil. Salt/pepper to taste. Pour sauce over pasta, toss well and serve with grated parmesan and extra fresh herbs!