Pasta con Funghi Freschi (Fresh Mushrooms)
When you are suddenly left alone at home, anything can happen. My husband had a business meeting and our son was at a party. No reason to deprive myself of something delicious. After all, my mother shipped me an entire case of Pasta. I had to celebrate, even alone.
For this dish, any combination of fresh Mushrooms will do. Fresh Mushrooms cook quickly. You don't want to over cook, as they will disintegrate into a flavorless mess. I secretly made a little extra for my husband, I know he will want a taste.
4-6 ounces of your favorite, fresh mushrooms. I used two Japanese (Enoki and Bunapi) varieties.
3 cloves of garlic (flattened for flavor and removed after tossing and just before serving your Pasta).
3 tablespoons of Olive oil plus more for serving
1 cup of white wine
1/2 cup whipping cream
1/4 cup Parmigiano Reggiano Cheese (optional)
tablespoon Butter (Optional)
Parsley for Garnish
One teaspoon of salt
One teaspoon of pepper
Give your Mushrooms a light brushing under cold running water in a colander. I know they look clean, but you need to wash them. Place them under water for 10 minutes. Dry off with paper towels. Heat your olive oil in a large enough skillet to accommodate your pasta. Add your smashed garlic until fragrant. Gently cut up your mushrooms by separating them from the stem. This type grows on a large base. You can either remove the garlic at this point or leave it in and remove later. Be sure and use a paper towel to dry your mushrooms and gently place them in your skillet. Leaving your heat on medium, give them a mix. Add your salt, pepper and some broken pieces of Parsley. Add your white wine and raise your heat some. Keep cooking for another 5 minutes or so until all your liquid has evaporated. Add your whipping cream and continue to cook for just a few minutes more. Your mushrooms should be almost sticking to the pan however easily movable in the pan. There will only be a slight film around them. Turn your heat off and place the water on for your pasta.
The beauty of these fresh mushrooms is that they stay fairly together while cooking. They just get soft. The whipping cream is barely visible here. If you need another tablespoon, don't be afraid to add it. The heat of the pasta will give it a creamier consistency.
In the meantime, heat your pasta water, add your salt to your water. Cook your pasta until al dente.
Toss and serve. Remember to remove the garlic if you like. Drizzle with a little olive oil if you like.
I couldn't wait to have my plate~
Special Note: You can add some cheese and butter while you are tossing your pasta. The starchy water will help your pasta sauce stick to your pasta. I preferred it without. Enjoy!