Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse Recipe
This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store
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Cooking tools:
- Microplane
- Pepper mill
- Colander
- Saute pan
- Pot
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Wooden spoon
- Stove
- Serving bowl
- Plate
Ingredients
- 12 ounces orecchiette (or other pata if you prefer)
- 2 tablespoons olive oil
- 1 lb assorted wild mushroom, stems trimmed, wiped clean, and thinly sliced
- 1/4 cup chopped shallot
- 1 tablespoon chopped garlic
- 2 teaspoons minced fresh thyme leaves
- 1 teaspoon salt
- 1/2 teaspoon fresh ground black pepper
- 2 cups heavy cream
- 1/2 cup finely grated parmesan cheese
- 2 tablespoons finely chopped chives (for garnish)
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