How to Make a Simple Creamy Mushroom Pasta Dish

Mushrooms also contain Vitamin B and Potassium.

Mushrooms provide many great nutrients and vitamins, and the only produce item that contains Vitamin D. Even foods that come with it, like milk, must be fortified first, whereas mushrooms naturally contain this important vitamin. Mushrooms generally have a somewhat savory, meaty taste, although this can vary depending on the type of mushroom. Mushrooms can be used to make an easy and fast pasta dish that takes advantage of the fungi's compatibility with dairy.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

• Large pot
• 1 gallon water
• 2 tbsp. of salt
• 1 tbsp. olive oil
• Large skillet or frying pan
• 2 cloves garlic, minced
• 16 oz. white button mushrooms, sliced
• 16 oz. of linguine or fettuccine pasta
• Long wooden spoon
• 1 cup milk
• 1/2 cup cream
• Colander (strainer)
• Ladle (optional)

1. Fill the large pot with 1 gallon of water. Add the salt to the water, and then put the pot on a large burner. Turn the burner onto high, and allow the water to come to boil.

2. Add the olive oil to the large skillet, and set the skillet on another large burner. Do this while the water for the pasta is coming to a boil. Turn the burner under the skill to medium and add the garlic while the skillet heats up.

3. When the garlic has turned translucent before it starts to brown, add the mushrooms. Cook until they get darker and shrink - they will look a little shriveled, but this is normal.

4. Stir in the milk and cream with the mushrooms when they are cooked. Bring the mixture to a simmer, and then reduce the temperature. Simmer, stirring constantly, until the mixture coats the back of a spoon. When a finger is run over the spoon, there should be a clear line where the finger was, and the liquid should not rush in to fill the space.

5. When the water is boiling, add the pasta. Bring the water back up to a boil. Cook the pasta for eight to 12 minutes, stirring frequently, until it is al dente. Al dente is an Italian expression that means "to the tooth." When used in reference to pasta, it means that the pasta still has a little bit of resistance, but does not have a hard center.

6. Drain the pasta by pouring the whole pot directly into the colander. When all of the pasta is in the colander, pick up the colander and lightly toss the pasta inside to shake loose any excess water. Pour the pasta back into the large pot.

7. Carefully pick up the skillet or frying pan and transfer the pasta mixture into the large pot. Toss with a pasta fork until the pasta is coated, then serve. Alternatively, serve the pasta with the mushrooms and sauce ladled over the pasta, which requires no lifting of heavy pans of sauce.

Tips & Warnings

• The ratio of milk to cream can be adjusted for those who would like a creamier dish or those who would like fewer calories. All or any of the milk can be replaced with cream, and all or any of the cream can be replaced with milk.

• The cream can also be replaced with chicken, vegetable, or beef broth, for added flavor and fewer calories.

• Salt, pepper, and other seasonings can be added to the sauce, to taste. Be sure to add the seasonings with the milk, so that dried herbs have time to open up and flavor the whole sauce.

• The dish can be topped with any kind of cheese, though grated Parmesan would is a classic choice.

• Do not collect wild mushrooms or mushrooms from your yard to use with this unless done with a mushroom professional. Many wild mushrooms are poisonous.

• Be careful when adding any acidic ingredient, such as lemon or wine, as it could cause the sauce to curdle and have an unpleasant consistency. The higher fat content the sauce has, the less likely it will curdle, so bear this in mind when making any additions or subtractions from the recipe.

References

• Fresh Mushrooms: "Benefits"
• Art of Drink; "Cocktails and Dairy Products"; Darcy O'Niel; Mar. 28, 2011