Creamy Mushroom and Garlic Pasta
I don’t know about you but when the temperatures drop all I want is nostalgic comfort food—when I was a kid my family leaned HARD into cream of mushroom soup—the canned kind—it wasn’t anything fancy—but how soothing and delicious it was.
Now, I’ve taken that same creamy delicious goodness into my Creamy Mushroom Garlic Pasta which is a breeze using my All-Clad Simply Strain Stainless Steel Multipot—I can cook the pasta to al dente perfection and then add it with ease to the pan on the burner right next to it— without ever having to leave the stove. It’s just that easy.
My All-Clad Simply Strain Multipot is so versatile—I love the option of using the pot and the strainer separately or together—talk about doubling my usage—and the pot has measurement marks along the inside which I use all the time.
This dish is a crowd pleaser—and plant-based so everyone can enjoy it. One bite of the creamy delicious sauce studded with mushrooms and those tender noodles brings me right back to those cozy childhood moments—there’s nothing like it.
Serves 4
INGREDIENTS
16 ounces dry long pasta (such as bucatini or fettuccine)
3 tablespoons butter, divided
1 tablespoon extra-virgin olive oil
1 pound mixed mushrooms (see note), cut or torn into large bite-sized pieces
6 garlic cloves, thinly sliced
¾ cup white wine, plus one tablespoon
2 teaspoons white miso
1 teaspoon thyme leaves
3 teaspoons flour
2 cups heavy cream
¼ cup freshly grated pecorino, plus more for serving
1 lemon, zested and juiced
¼ cup chopped flat leaf parsley
Kosher salt and freshly ground black pepper
METHOD
In an 8-ounce Simply Strain All-Clad Multipot, cook pasta in well-salted water until two minutes under al dente based on package instructions.
While pasta is cooking, make the sauce. In a large skillet over medium heat, add olive oil and 2 tablespoons butter. When butter has melted add mushrooms to the pan in a single layer along with garlic and thyme. Sauté for about 5 minutes until tender and crisp at the edges, working in batches if necessary. Season with salt and pepper. Use a slotted spoon to remove the mushrooms and garlic from the pan and set aside.
In a small bowl, whisk to dissolve miso with 1 tablespoon of white wine.
To the pan, melt remaining tablespoon of butter, then add wine/miso mixture, remaining wine and flour and whisk for about 2 minutes or until it becomes smooth. Turn heat to low and add cream and simmer for 2 minutes, stirring frequently until sauce has thickened. Return mushrooms to the pan and mix to combine. Season with kosher salt and freshly ground black pepper.
Remove the insert from the Simply Strain All-Clad Multipot and pour pasta directly into the pan. Add about ½ to ¾ cup of pasta water to the pan along with pecorino, lemon zest and juice, and parsley and mix until sauce is smooth and glossy and the noodles are coated.
Serve immediately with more pecorino alongside.