Pasta with Many Mushrooms Cream Sauce
I made this pasta on my birthday and I am telling you, NO ONE, unless they were crazy, would miss the dairy, butter, or cheese in this recipe. The cashews offer a super creamy, velvety texture; paired with the divine savory intensity of the mushrooms is SUPER FRICKEN YUM. Shitake, porcini, and maitake mushrooms are going to lend the most flavor, however, the combo of onion, garlic, mushroom and wine is LEGENDARY and I wouldn’t be to concerned about your selection. Clearly the above picture was prior to me getting the parsley on it- the parsley adds a level of freshness that is SO YUM, but not required. I have even squeezed fresh lemon into the mix prior to serving- it brightens the deliciousness up but is so not necessary. You could totally make this as a fettucini or linguine, just be sure to thin the sauce a bit so that the mix isn’t too heavy for the pasta. Oh, also…crack a TON of black pepper into the mis ALL ALONG THE WAY.
HAVE FUN!!! I LOVE THIS DISH!
4c mixed fresh mushrooms (shitake, maitake, crimini, portobellos, button), thinly sliced
3T extra virgin olive oil
1 medium onion, thinly sliced
2 cloves garlic, smashed and minced
1c white wine
1t smoked salt *optional (can use reg pink salt)
1t smoked chipotle powder *optional or 1/2t red pepper flakes
Fresh cracked black pepper- LOTS OF IT
1/4c fresh parsley, minced- reserved for end
1c raw cashews
2T nutritional yeast
1 clove garlic
1T mellow miso paste
1t ume vinegar
1t brown rice vinegar
1-pound gluten free pasta- rigatoni, linguine or farfalle- cooked al dente
tossed in 1T vegan butter or olive oil
In a large, heated, skillet or cast iron pan, over medium heat, add the olive oil, hot pepper and onions and sauté until they onions begin to soften. Add the minced garlic and the sliced mushrooms and sauté until the mushrooms have a golden crust on the edges. Add the wine and sauté and move the mix quickly around the pan. Season the mushroom mixture with salt and pepper to taste. Remove about 1 cup of the mushrooms and set aside.
In a blender, add the cashews, garlic clove, miso, vinegars and about a ½ cup of water to get the mix blended. Process until smooth and taste- it should be on the saltier side, you will be adding more water to the sauce.
Add about another cup of water to the cream mixture to thin it out. Add the cream to the mushrooms remaining in the skillet and over medium low heat, incorporate the mushrooms into the cream sauce., add water if it seems to thick, if it seems to watery, let some of the water cook out, gently stirring frequently.
Add the cooked pasta into the skillet of cream sauce and cook just until heated through. Finish with a little bit of vegan butter or olive oil and add in the fresh parsley. Serve immediately. FRICKEN UNBELIEVABLY DELICIOUS.
2 thoughts on “Pasta Con Tanti Funghi alla Crema / Pasta with Many Mushrooms Cream Sauce”
Ellen – I just made this and it is delish! One thing to other cooks – be sure to cook the wine off well, otherwise your mushrooms will have a heavy white wine flavor. Also, Ellen – you mention to reserve a cup of the mushrooms…what do you do with them? Did I miss a step? -Kristy
You put the reserved mushrooms back in the end for a chunkier sauce, as opposed to pureeing the whole sauce! XOE