I'll tell you a secret if you promise not to tell anyone....I have only started liking mushrooms in the last couple of years, I'm finally an adult! But I still really only like them with pasta, in particular this recipe! The most luscious creamy mushroom sauce flavoured with herbs, white wine, garlic, lemon and a lot of parmesan. It's easy and delicious and I hope you give it a try!
The recipe for creamy mushroom pasta sauce
This was a recipe I wrote for Yealands Wines, an incredible wine company here in New Zealand who are leaders in creating sustainable wines. They wanted a recipe to go with their Reserve Pinot Gris and when I read the tasting notes I knew this was the dish! Check it out at the link below:
Creamy Mushroom Pasta Sauce with Orecchiette - click here for recipe.
Tips for the best mushroom pasta sauce
- Mushrooms like to be left alone! When the butter and oil have heated toss the mushrooms so they are coated then leave them alone to get golden brown, only turning occasionally.
- Use any herbs you like! I have used thyme and rosemary but experiment with any herbs you have.
- The pasta needs to hang out in the sauce at the end so it is always a good idea to ever so slightly undercook the pasta so it doesn't end up overcooking in the sauce.