Garlic Mushroom Pasta – A Delicious and Easy Weeknight Meal!
They say, there is always room for pasta and when you add mushrooms it it, there is always room for mushroom pasta! That is kind of cheesy but this hands down is the easiest and tastiest mushroom pasta recipe ever. Shared by our ever amazing vendor – Whistler Harvest this recipe is sure to cook up a rich and creamy pasta with loads of mushrooms, garlic, shallots, a little parmesan, and a lighter silky-smooth sauce.
However we can not hop on to the recipe without sharing these amazing thoughts shared with us by Paddy Smyth of Whistler Harvest, because these are just so true to the core of what all of us believe in.
Paddy says – “Our backyard growing up in Vancouver was a cornucopia of fruit trees, berry vines and vegetable plots. Even our back lane was turned into producing food. Aside from the farm, we also grow food at my house during our short season in Whistler, canning and freezing a lot of it for use over winter. As a society and a species, we must relearn how to grow food locally and strive towards lowering our carbon footprint. Eat what is produced locally as much as you can!”
We are so in sync with what you said Paddy! Thanks for being a wonderful part of this community!!
And here is the amazing recipe shared, also available on Recipe section of Whistler Harvest Website along with many other wonderful mushroom recipes!
Makes: 4 servings
What do you need?
- 4 Tbsp. extra-virgin olive oil
- 1 lb. mixed mushrooms (such as maitake, oyster, and/or shiitake), torn into bite-size pieces. If you use oyster or shiitake, take the stems off and chop finely as the take longer to cook.
- Salt (I use pink Himalayan salt)
- 2 medium shallots, finely chopped (One onion will suffice)
- 2 garlic cloves (Chopped)
- 1 lb. linguini
- ½ cup whipping cream
- ⅓ cup finely chopped parsley. Fresh is best
- Juice of ½ lemon
- 2 Tbsp. butter, cut into pieces
- ½ cup parmesan, finely grated
- ¼ cup white wine
- Freshly ground black pepper
Recipe
- Heat 2 Tbsp. oil in a large pot over medium-high. Cook half of mushrooms and half the garlic in a single layer until edges are brown and starting to crisp without stirring. Then give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with salt. Repeat with remaining 2 Tbsp. oil, remainder of mushrooms and garlic.
- Reduce heat to medium-low and return all the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.
- Meanwhile, cook pasta in a large pot of boiling salted water, about 2 minutes less than you would usually. (Don’t strain when cooked. You need that pasta water! Also, don’t add oil to cooking pasta. )
- Using tongs, transfer pasta to pot with mushrooms and add cream, white wine and 1 cup pasta water. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until liquid is slightly thickened.
- Remove pot from heat. Add lemon juice, parsley, butter, parmesan, and pepper. Toss gently. Taste and season with more salt if needed. If you have truffle oil, add a drizzle. But not too much!
- Serve and grate more Parmesan over top.
- Drink Red wine and listen to Italian music 🙂
We hope you cook up a lovely pasta and enjoy your evening! Do share your thoughts with us.
