Creamy Mushroom White Sauce Pasta
When done right, mushroom pasta with cream sauce can be creamy, light, and luxurious, and one of the best ways to eat mushrooms, but in the wrong hands it can end up heavy and gloppy. I'll show you...
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Cooking tools:
- Kitchen scale
- Grater
- Fine-mesh sieve
- Saucepan
- Saute pan
- Pot
- Colander
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Spatula
- Serving bowl
Ingredients
- 30-40g or 1.5oz dried mushrooms (shitake or porcini)
- 500g or 2 1/8c water
- 375g or 5c fresh mushrooms, sliced (i’m using king trumpet, enoki, and oyster)
- Olive oil "
- 30g or 3-4tbsp butter
- Salt
- 50g or 3Tbsp shallot, minced
- 20g or 4 garlic cloves, minced
- 2-3g or 2-3tsp thyme
- 225g/8oz campanelle pasta
- 250g or 1c heavy cream
- 50-60g ½-2/3c aged parmesan, grated
- Black pepper
- Lemon juice
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