Just a note: I used chantarelles and portobello mushrooms in my pasta, which can get a bit pricey sometimes, but you can use regular button mushrooms or mixed packs. If you're a regular mushroom hunter, then by all means use an abundance of wild mushrooms in your pasta for an extra punch of flavour that's light on the wallet.
What You'll Need
- 1 (250 g) pack fresh pasta of choice
- 500 g mushrooms of choice (I used 2 large portobello mushrooms and 300 g chantarelles)
- 2 onions, finely diced
- 4 cloves garlic, crushed or finely chopped
- 100 ml white wine
- 2 tbsp chopped fresh thyme
- 250 g marscapone cheese
- 250 ml whipping cream (48%)
- 2 chopped fresh parsley
- juice of 3/4 lemon
- 50 - 60 g freshly grated parmesan cheese
- salt and pepper
- 4 tbsp oil
- ½ baguette of choice
- Clean and slice your mushrooms into equal-sized chunks to ensure equal cooking.
- Heat 2 tbsp oil on high heat in a large pan.
- When the pan is just about smoking, carefully add mushrooms and brown approximately 3-4 minutes.
- While mushrooms are cooking, begin heating your salted water for pasta.
- Turn down heat to medium-high and add chopped onion to pan.
- Sweat onions 2-3 minutes until translucent.
- Add 3 cloves crushed garlic and fresh thyme.
- Fry 1-2 minutes.
- Add white wine and cook until reduced down to 1/4 of the original amount.
- Reduce heat to medium.
- Add marscapone and stir until melted.
- Add cream and lemon, mixing well.
- Allow sauce to bubble and reduce approximately 10 - 15 minutes until thickened.
- Season sauce with salt and pepper.
- Add approximately 45-50 g grated parmesan, reserving some to grate over the top.
- Add parsley and stir well.
- Turn heat to low while you finish cooking your pasta, which should take a few minutes if using fresh pasta.
- Reserve a bit of your pasta water to thin out your sauce if it gets too thick.
- Add pasta to sauce, and mix well.
- Serve with a side of garlic croutons, freshly grated parmesan cheese and cracked black pepper over the top.
- Cut baguette into slices. The more you angle your knife, the longer your slices of bread will be.
- Heat 2 tbsp oil in a pan and fry baguette slices on each side until golden.
- Carefully rub a skinless clove of garlic over the top of toast.
- Serve with a bit of grated parmesan, a bit of salt, and sprinkling of freshly chopped parsley.
Until next time, keep on being chefy.