Creamy Mushroom Penne Alfredo
The tubular penne pasta traps the heavy cream, butter and Parmesan sauce, creating a luxurious canvas for wild mushrooms.
by Rene Seltzer
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Hydnum washingtonianum. © Sadie Hickey (CC-BY-NC) (from inaturalist.org, obs. 184796380)
Method
Start boiling the water in a large pan.
In the meantime, chop mushrooms to an appropriate size and sauté in 2 Tbsp. butter until tender and golden (5 to 8 minutes).
When the water is boiling, cook the pasta (as directed on package) until al dente, then drain (do not rinse).
While pasta is cooking, melt 2 Tbsp. butter in saucepan or casserole (about 1 minute), then add the cream and the Parmesan and simmer gently over medium heat so the cheese melts and the sauce thickens (3 to 5 minutes.)
Stir in the sautéed mushrooms, including any accumilated juices, and salt and pepper to taste (about 1 minute).
Add the drained pasta and chopped parsley to the sauce. Fold the pasta and sauce together over low heat until the pasta is coated evenly (1 to 2 minutes).
Transfer pasta to plates, grind more black pepper over the pasta, garnish with the extra chopped parsley, and serve immediately (before the sauce cools).
Note: If you use dried mushrooms, you can strain the soaking liquid and use it to deglaze your pan and/or add a few tablespoons into the cream sauce.
Recipe contributed:
February
2001
Try a robust species with savory flavors to slice through the richness of the creamy sauce without getting lost, such as porcini, hedgehog, chanterelle, or yellowfoot.
If you use Agaricus (such as A. bisporus, A. lilaceps, or A. croceolutescens), note that mature specimens may turn your beautiful white cream sauce a muddy brown; whereas younger specimens with pale pink gills might stain less. Be sure to lock in their almond aroma by caramelizing them on the edges before mixing with the cream!
If using oyster mushrooms, try sautéing them until their edges get nice and crispy before adding them into the sauce. Black trumpets can change the cream sauce to an interesting speckled grey-black color. Bite-sized clumps of cauliflower mushrooms hold pockets of cream sauce beautifully—just be sure to clean them well.
Objective:
Main course
Total Time:
About 20 minutes
Yield:
3 to 4 servings
Suggested Mushrooms:
- Black trumpet / black chanterelle (Craterellus atrocinereus, Craterellus calicornucopioides, Craterellus cinereus)
- Cauliflower mushroom (Sparassis americana, Sparassis crispa, Sparassis radicata)
- Chanterelle (Cantharellus californicus, Cantharellus formosus, Cantharellus subalbidus)
- Giant cypress Agaricus (Agaricus lilaceps)
- Hedgehog (Hydnum olympicum, Hydnum repandum , Hydnum umbilicatum, Hydnum washintonianum)
- Porcini (Boletus edulis, Boletus regineus, Boletus rex-veris)
- Portobello/portabella, champignon, cremini, button (Agaricus bisporus)
- The Prince (Agaricus augustus)
- Yellowfoot (winter chanterelle) (Craterellus tubaeformis)
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Ingredients
12 oz. dried penne (or similar dried pasta)
4 Tbsp butter
1 ¼ cups heavy cream
8 oz. or more wild mushrooms
⅔ cups grated Parmigiano-Reggiano cheese (or your preferred Parmesan, as available)
1 tsp. finely chopped flat-leaf parsley, plus extra for garnish
Salt and freshly ground pepper