Garlic Mushroom Pasta

Who doesn't love garlic mushrooms, well loads of people apparently... who knew? Any way, I love them and this garlic mushroom pasta recipe combines a light "duxelles" with oyster and dried porcini mushrooms in a creamy garlic sauce and it is tremendous!

Course Main Course

Cuisine Modern European

Diet Vegetarian

Keyword butter garlic mushroom pasta, creamy garlic mushroom pasta, garlic mushroom pasta, garlic mushroom pasta sauce

Prep Time 5

Cook Time 35

Total Time 40

Servings Servings

Calories 731kcal

Author Brian Jones

Ingredients

350 g Chestnut Mushrooms 3½ Cups
150 g Oyster Mushrooms 2 Cups
75 ml Boiling Water ⅓ Cup
10 g Dried Porcini Mushrooms
6 Garlic Cloves
35 g Butter 2 Tbsp
1 Sprig Fresh Thyme
¼ teaspoon Salt (plus extra to boil the pasta)
¼ teaspoon Black Pepper
2 tablespoon Mushroom Ketchup
75 ml Double Cream ⅓ Cup
200 g Dried Pasta 7oz
1 Handful Fresh Parsley

Instructions

Add the chestnut mushrooms to a food processor and pulse them to form a coarse crumb.
Bash two of the garlic cloves with the side of a knife and peel of the papery skin.
Heat a 28cm or 11" frying pan over a medium-high heat, add the butter and the peeled garlic cloves.
When the butter begins to foam and has all melted, add the pulsed mushrooms and cook for 15-20 minutes. Stir this mix every 3-4 minutes.

The aim is to drive off almost all of the moisture from the mushrooms.

Place the dried mushrooms into a small bowl and pour over 75ml (⅓ cup) of boiling water, and allow them to steep for 10 minutes.
Cut the oyster mushrooms into thin (2-3mm or ⅛") strips.
Peel the remaining garlic cloves and mash them to a paste.
After 10 minutes, finely dice the soaked porcini mushrooms, making sure you keep the soaking water.
Strip the leaves from the sprig of thyme.
Finely chop the parsley.
When the mushrooms have had their cooking time, cook the pasta in well-salted boiling water in a 20cm or 8" saucepan.

I use 1½-2 teaspoons of salt in a pan this size.

Remove the whole garlic cloves for the mushroom mix and discard them.
Add the soaked dried mushrooms to the mushroom crumb along with the mashed garlic, oyster mushrooms and salt and pepper, then cook for 5 minutes.
After 5 minutes, add most of the chopped parsley (reserve a little for garnish), the thyme leaves, the mushroom soaking liquid, and the mushroom ketchup and cook until the pasta is ready.
Drain the pasta, reserving around 75ml (⅓ cup) of the cooking water.
Add the cream to the mushrooms and stir, then add the pasta, mix to incorporate, adding as much of the pasta cooking water as required to get a silky sauce.
Serve with the remaining parsley.

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