As the weather begins to cool during the Fall months that coincide with Harvest Season in wine country, foods that are warmer and more comforting during this time are more appropriate.
We are featuring the Platypus Wine Tours’ version of a Mushroom Cream Pasta Recipe. Note that this dish pairs beautifully with a full bodied Pinot Noir, smooth Napa Valley or Sonoma County Chardonnay, or Sauvignon Blanc.
Platypus Wine Tours’ Mushroom Cream Pasta
Notes: You may incorporate any fresh or dried pasta of your choice. Also, be aware that using dried mushrooms lends to an intensely condensed mushroom flavor. The mushroom cream sauce should meld for 24 hours, so be sure to start at least 24 hours before serving to enjoy this wonderfully delicious comfort dish.
Ingredients for 4 to 6 servings
MUSHROOM SAUCE – MIX AND REFRIGERATE FOR 24 HOURS
- 1 oz dried mushrooms (chanterelle, shitake, porcini, or any favorite)
- 1 qt (32 fl oz) heavy whipping cream
- 1 teaspoon salt
- ½ teaspoon white pepper (black works too)
REMAINING INGREDIENTS
- Pappardelle pasta (or any favorite) enough for 4-6 people
- ½ cup finely chopped shallots
- ½ cup coarsely chopped basil
- Parmesan cheese, grated
- Salt + pepper to taste
Preparation
Take the dried mushrooms and either tear or cut them into similarly sized pieces (less than 1” in size). For some of the tougher parts of the mushroom, like the stems, you may want to use kitchen scissors to cut them into smaller pieces. Combine mushroom pieces, heavy whipping cream, salt, and pepper in a medium bowl. Cover tightly and refrigerate for approx. 24 hours. Stir periodically.
Use a large, heavy bottom pot to medium heat to finish the mushroom sauce. Add a small amount of olive oil and sauté shallots until softened; 1-2 minutes. Add mushroom cream mixture and simmer at low temperature for 15 minutes. Meanwhile, prepare your pasta.
Make your pasta according to package instructions; cooking al dente. Hand-made pappardelle is preferred, but any pasta will work. Drain pasta.
Add drained pasta to the mushroom sauce pot and remove from heat. Add chopped basil; stir gently to combine—season to taste with additional salt and pepper.
To serve, plate and top with parmesan cheese.
