Mushroom Orecchiette with Cream
Take the time to brown the mushrooms. You won't be sorry.
Ingredients
- 4 cups sliced mushrooms
- 1 large onion diced
- 3 cloves garlic minced
- ½ lb (half of a 1lb box or bag) of orrechiette pasta
- 1 cup chicken stock
- ¼ cup cream
- Olive oil
- Salt and pepper to taste
Instructions
- In a large pan, saute mushrooms in batches with some olive oil until nicely browned. Do not overcrowd the pan or mushrooms will boil and not turn brown. Sprinkle each batch with salt and pepper and remove to a plate.
- Add more olive oil and all of the diced onion. Caramelize the onions by cooking on high heat for 10 minutes, stirring occasionally. Season with salt and pepper.
- Meanwhile, bring a large pot of salted water to a boil and add the orrechiette. Cook until al dente.
- Add the minced garlic to the caramelized onions and saute for 30 more seconds. Then pour in the chicken stock and cream. Let thicken for about 2 minutes. Add back the browned mushrooms. Taste the sauce and adjust the seasonings with salt and pepper. Drain the cooked pasta and add to the sauce pan. Toss and taste again for seasoning. Adjust with more salt if necessary.
TIP: If you find that the sauce is too thick, add a little more chicken stock and season again.