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Creamy Mushroom Lovers Pasta | www.tasteandtellblog.com

There are a few things that my husband doesn’t like.  Super spicy food.  Thai food.  Indian food.  But…there are a few things that I think would have been deal breakers if I found out he didn’t like them when we were dating!!  Things like onions, and garlic – and mushrooms.

Creamy Mushroom Lovers Pasta | www.tasteandtellblog.com

I have a huge love for mushrooms.  And lately, I have been totally drawn toward any recipe with mushrooms in it – especially when the mushrooms are the star ingredient.  And it seems like lately, Ms. Ray has had mushrooms on the brain as well, because I have written down quite a few mushroom dishes to try!

First up – this Creamy Mushroom Lovers Pasta.  Mushrooms, cream, pasta – what’s not to love??  It was a delicious dish, but I do have to say that the sauce never really thickened up at all for me.  That was my one big complaint about the dish.  Maybe a little bit of flour mixed in with the sauce would solve this problem.  Besides that, though, this was a delicious, hearty, vegetarian meal!

Creamy Mushroom Lovers Pasta | www.tasteandtellblog.com

Creamy Mushroom Lovers Pasta
from the Rachael Ray Show

serves 4

total time:  30 minutes

1 small pouch dried porcini mushrooms
2 cups chicken stock (use vegetable stock to make the recipe vegetarian)
1 1/2 cups milk
1 cup heavy cream
3 tablespoons extra-virgin olive oil
3/4 pound crimini mushrooms, wiped clean and thinly sliced
2 shallots finely chopped
4 cloves garlic, finely chopped
1 bundle Tuscan kale, stemmed and shredded or chopped
salt and pepper
freshly grated nutmeg, to taste
1 pound whole grain short-cut pasta
freshly grated Parmigiano-Reggiano

Heat dried mushrooms in the stock to reconstitute then purée, with the chicken stock, in a food processor. In a saucepot, combine porcini purée with the whole milk and cream, and bring to a bubble. Reduce heat to a simmer and let sauce thicken to coat a spoon.

When sauce begins to thicken up, bring a large pot of water to a boil for the pasta.

Meanwhile, heat EVOO, 3 turns of the pan, in a skillet over medium-high heat. Add mushrooms and brown 12-15 minutes. Add shallots, garlic, stir 2-3 minutes more then wilt in kale and season with salt, pepper and nutmeg, to taste.

Salt boiling water and cook pasta to al dente. Toss pasta with thickened mushroom sauce and mushroom-kale mixture. Serve immediately in shallow bowls topped with cheese.


Saturdays with Rachael Ray rules:

* You can link any blog post, present or past, as long as it is a Rachael Ray recipe.
* Your blog post must link back to this post, mentioning Saturdays with Rachael Ray.

That’s it!! Simple, simple. Just make sure the recipe is a Rachael Ray recipe – it doesn’t matter if it comes from her talk show, 30-Minute Meals, her magazine, or one of her cookbooks. But it must be from Rachael Ray. Any posts that don’t follow these two rules will be deleted from the linky.

I can’t wait to see what you’ve made!


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7 Responses to Saturdays With Rachael Ray – Creamy Mushroom Lovers Pasta

  1. Barbara says:

    Great recipe, Deborah. I love mushroom with pasta! And oh that cream! 🙂

  2. Tasha says:

    Not liking mushrooms would've been a deal breaker for me too. Luckily my husband shares my love for mushrooms and so does my little one. This would go over well in my house!

  3. Joanne says:

    Haha I have a few veggie dealbreakers for my future spouse as well…winter squash, eggplant, garlic, onions, etc. Basically all vegetables 😛

    I love the sound of this pasta!

  4. Tammy says:

    come check out my post called mushrooms at my new food blog, daybydaysunshine.blogspot.com….I think if you have a love for mushrooms you will enjoy this as much as I do!

  5. Jennifurla says:

    delish, I could eat butter pan fried shrooms all day long! Lovely dish.

  6. Pam says:

    What a great dish! I love mushrooms and have to try this!

  7. teresa says:

    i LOVE mushrooms! this is right up my alley!

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