CREAMY MUSHROOM AND CARAMELIZED ONION PASTA
Creamy, earthy mushrooms tangled with sweet ribbons of caramelized onions folded into silky pasta? If that’s not comfort in a bowl, then I don’t know what is. It’s the kind of dish that comes together easily with pantry staples and just a bit of patience at the stove. But in reality, it tastes like something far more indulgent. If you happen to have leftover chicken breast in the refrigerator, slice it into strips and toss it through in the final stages of cooking - it turns this into a simple, hearty meal without any extra fuss.
If you happen to have leftover chicken breast in the refridgerator, slice it into strips and toss it through in the final stages of cooking - it turns this into a simple, hearty meal without any extra fuss.
Creamy mushroom and caramelized onion pasta
Servings: 4 to 6
INGREDIENTS
- 500 grams penne rigate, rigatoni or farfalle pasta
- 1 small brown or white onion, sliced
- 2 tablespoons unsalted butter, divided
- ½ cup white wine (substitute with water)
- 1 tablespoon olive oil
- a fat pinch of salt
- 200 grams brown button mushrooms, brushed of any debris and sliced
- 100 grams king oyster mushrooms, brushed of any debris and sliced
- 100 grams shitake mushrooms, sliced into halves or kept whole if small
- 2 cloves garlic, sliced
- ¼ teaspoon dried chili flakes, optional
- 1 ¼ cup heavy cream
- 400 grams shredded cooked chicken breast – leftover roasted chicken or grilled chicken work well here (optional)
- ½ cup of grated Parmigiano Reggiano, plus more for sprinkling on the pasta
- Salt and black pepper to taste
INSTRUCTIONS
Instructions Heat half the butter in a large sauté pan over medium. Add the onion and sauté for 10 minutes or until soft.
Add the garlic and white wine or water and keep sautéing for another five minutes until the onions have softened and are starting to caramelize.
Meanwhile in another large pan, heat the olive oil and remaining butter over medium high heat. Add half the mushrooms and cook until soft, stirring occasionally. This should take about ten minutes. Remove the mushrooms and set aside, repeat with the other half. Alternatively to save on time, you can cook the mushrooms in two separate pans. You don’t want to cook all the mushrooms in one pan as they might swell and steam instead of brown.
Add the chili flakes if using and the heavy cream and bring to a gentle simmer. Add the shredded chicken - if using - and the onions and heat through. Set aside, turn off the heat, cover and keep warm while you boil your pasta.
In a large pot of boiling, well-salted water, boil your pasta according to package instructions. Drain, and reserve about 1 cup of the pasta water for later.
Add the pasta to the mushroom cream sauce and stir a pinch of salt, pepper and parmigiana Reggiano. Add a little bit of the pasta water to loosen the sauce. Give it a taste.
Adjust seasonings if necessary. Divide among serving bowls and serve immediately.