Creamy Pasta With Mushrooms (Pasta ai Funghi) Recipe | Samsung Food App

Name: Creamy Pasta With Mushrooms (Pasta ai Funghi) Recipe | Samsung Food App
Total time: 30 min
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; 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

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Shallots, garlic, white wine, and Parmesan bring out the earthy flavors of mushrooms in this comforting all-weather pasta.

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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
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