Three Mushrooms Pasta

July 11, 2019
Tita Meg Cooks - Three Mushrooms Pasta

I love mushrooms so much that I was once hospitalized for eating a poisonous mushroom. If you ever get a chance to gather mushrooms from the wild, be sure they are safe to eat. The one bad mushroom that got mixed with the button mushrooms I cooked and ate, made me feel there was another me inside of me, and that I was swimming inside the other me. The feeling was not nice, and neither was being hospitalized.

To be safe, it is best to get the commercially-grown varieties available in the market.

Three Mushrooms Pasta

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By Marianne de Leon Serves: 4
Prep Time: 30 minutes Cooking Time: 15 minutes Total Time: 45 minutes

Easy creamy pasta recipe that you can use with either fresh or canned button, shiitake, wood ear, or straw mushrooms.

Ingredients

  • 1/4 cup butter
  • 1 tablespoon cooking oil
  • 1/4 cup minced onions or 1 tablespoon minced green onions (optional)
  • 1/4 kilo fresh or 1 big can of button mushrooms, quartered
  • 1/4 kilo fresh or 1 can straw mushrooms, quartered
  • 100 grams fresh shiitake mushrooms or 6 pieces dried black mushrooms (soaked in hot water for 15 minutes), quartered
  • 1 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon MSG (optional)
  • 2 tablespoons fresh basil, chopped or 1 teaspoon Italian seasoning (optional)
  • 1/4 cup white wine
  • 250 grams spaghetti, macaroni, linguine or fettuccine
  • 1 cup all-purpose cream or whipping cream at room temperature
  • 1/4 cup Parmesan cheese, grated

Instructions

1

In a heavy, medium saucepan over low fire, melt butter with oil.

2

Sauté onions until transparent, stirring frequently.

3

Add mushrooms and simmer, stirring frequently for 5 minutes. Do not overcook the mushrooms, they should be slightly crunchy.

4

Season with salt, pepper, MSG, basil, and wine, and simmer for 2 minutes. Adjust seasoning to taste.

5

Remove from fire and set aside.

6

Cook pasta according to package instructions and drain.

7

Mix with mushrooms. Stir in cream, sprinkle with cheese and serve immediately.

Notes

Heat any leftovers with a little fresh milk to prevent burning.

This recipe appears in my award-winning book, “The Secret Is in the Sauce” published in 1996.

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