The mushroom season is just behind the door and I cannot wait to go on expedition with my pals with the hope to find as much baskets as last year. In the meantime, I bought at the supermarket whatever is available, this time brown champignon and shimeji. The key to reach a successful dish is to follow timing and procedures and avoid overcooking the pasta! Due to the fact that is a creamy sauce, the last moment stir is crucial, the sauce needs to remain creamy and not dry but even not too liquid. This is a perfect dish for 4 and can be stored in the fridge for 1 day. (continues below)
INGREDIENTS
1 basket of any kind of mushrooms, thinly sliced
1 chopped shallot
5-6 minced garlic cloves
1/2 glass dry white wine
1 glass vegetable stock
200/250 ml heavy cream
1 cup of fresh spinach
300 gr any type of pasta
Salt & Pepper TT
freshly grated parmazan & fresh parsley TT
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Heat your pan over medium-high heat. Once hot, add a generous amount of oil to the pan, stir the shallots and then add the mushrooms, move them around (adding more oil if you need to – mushrooms drink up fat) and cook for 3-4 more minutes or until browning occurs.
Add the white wine and stir.
Once nearly all of the wine is evaporated, add your stock, heavy cream, and the pre-cooked pasta. As last add the spinach and stir until everything is well incorporated and cook on medium heat for 10 minutes or until the sauce has thickened.
Season to taste with salt, pepper, parmesan, and parsley. Sometimes I add lemon juice and zest if I feel to reach more acidity that day.
BUON APPETITO!
