Pasta ai Funghi (Creamy Pasta With Mushrooms)

Name: Pasta ai Funghi (Creamy Pasta With Mushrooms)
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Yield: 4
Ingredients: 1 cup (240ml) homemade or store-bought low sodium chicken stock (see note); 1 1/2 teaspoons (4g) powdered gelatin, such as Knox; 2 tablespoons (30ml) extra-virgin olive oil; 1 1/2 pounds (675g) mixed mushrooms (such as shiitake, oyster, maitake, beech, cremini, and chanterelles), cleaned, trimmed, and thinly sliced or torn by hand (see note); Kosher salt and freshly ground black pepper; 3 medium shallots, finely minced (about 3/4 cup; 120g); 2 medium (10g) garlic cloves, minced; 2 tablespoons (4g) chopped fresh thyme leaves; 1/2 cup (120ml) dry white wine or 1/4 cup (60ml) dry sherry; 1 teaspoon (5ml) fish sauce (optional); 1 pound (450g) short dried pasta (such as casarecce or gemelli ) or long fresh egg-dough pasta (such as tagliatelle or fettuccine); 6 tablespoons unsalted butter (3 ounces; 85g); 3 ounces grated Parmigiano-Reggiano (1 cup; 85g); 1/4 cup (10g) chopped fresh flat-leaf parsley leaves

Prep 5m

Cook 40m

Total 45m

This creamy pasta ai funghi features a mix of mushrooms, shallots, garlic, thyme, and white wine, all combined with short dried pasta or long fresh egg-dough pasta. Finished with a generous amount of Parmigiano-Reggiano and fresh parsley, this dish is rich and satisfying.

Mains

Quick And Easy

Quick Dinners

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Ingredients

(Servings: 4)

1 cup (240ml) homemade or store-bought low sodium chicken stock (see note)

1 1/2 teaspoons (4g) powdered gelatin, such as Knox

2 tablespoons (30ml) extra-virgin olive oil

1 1/2 pounds (675g) mixed mushrooms (such as shiitake, oyster, maitake, beech, cremini, and chanterelles), cleaned, trimmed, and thinly sliced or torn by hand (see note)

Kosher salt and freshly ground black pepper

3 medium shallots, finely minced (about 3/4 cup; 120g)

2 medium (10g) garlic cloves, minced

2 tablespoons (4g) chopped fresh thyme leaves

1/2 cup (120ml) dry white wine or 1/4 cup (60ml) dry sherry

1 teaspoon (5ml) fish sauce (optional)

1 pound (450g) short dried pasta (such as casarecce or gemelli ) or long fresh egg-dough pasta (such as tagliatelle or fettuccine)

6 tablespoons unsalted butter (3 ounces; 85g)

3 ounces grated Parmigiano-Reggiano (1 cup; 85g)

1/4 cup (10g) chopped fresh flat-leaf parsley leaves

Nutrition Facts

Per serving. If servings isn't set, the recipe counts as 4.

Calories

904kcal

45%
Fat

43g

66%
Saturated Fat

21g

105%
Carbohydrates

87g

28%
Fiber

7g

28%
Sugar

6g

12%
Protein

31g

62%
Cholesterol

107mg

35%
Sodium

418mg

17%

Percent Daily Values are based on a 2,000 calorie diet.

Pasta ai Funghi (Creamy Pasta With Mushrooms)

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