I gave Toby the task of getting us the 1 pound of shiitake mushrooms at the grocery store, but he came back empty-handed. He said that 1 pound of them would cost about $15! So we used half baby bellas, and half some other kind of mushroom (I can’t remember what it was!). They worked just fine in this recipe! I mean, seriously, how can you go wrong with mushrooms, white wine, butter, thyme, and heavy cream?? This smelled SO good on the stove. The curly pasta I picked to use are called “nuggets”, but Liam referred to them as “brains”. And that’s the only was I got him to eat this! Eat those brains!
Creamy Shiitake Alfredo
active time: 50 min.
total time: 50 min.
Coarse salt and ground pepper
3/4 pound fusilli or other short twisted pasta
2 tablespoons unsalted butter
3 small shallots, thinly sliced
3 garlic cloves, minced
1 pound shiitake mushrooms, stemmed and thinly sliced
2 tablespoons chopped fresh thyme leaves
1/2 cup dry white wine, such as Sauvignon Blanc
3/4 cup heavy cream
Grated Parmesan, for serving
In a large pot of boiling salted water, cook pasta according to package instructions. Drain.
Meanwhile, in a large skillet, melt butter over medium-high. Add shallots and garlic and cook, stirring, until shallots are translucent, about 5 minutes. Add mushrooms and thyme and cook until mushrooms are tender, about 2 minutes. Add wine and cook until liquid is reduced by half, about 2 minutes. Reduce heat to low, stir in cream, and cook until warmed (do not let boil). Season with salt and pepper. Add pasta to skillet, toss to combine, and top with Parmesan.
per serving: 624 calories