One of the first dishes I repeatedly tried making since I started cooking as a kid was mushroom Alfredo with pasta. It was my favorite dish every time my family and I went to an Italian restaurant, so I really wanted to learn how to make it myself. The combination of three types of mushrooms really elevates this classic dish and gives it layers of flavors. This version emphasizes the ability of food to feel chef-level while being so simple to make.
Ingredients:
8 oz. rigatoni pasta
2 shallots, finely chopped
½ cup grated Parmesan cheese, plus extra for garnish
3 tbsp. olive oil
8 oz. mixed mushrooms (such as white, portobello, and cremini), cleaned and sliced
2 tbsp. unsalted butter
¼ cup white wine
1 clove garlic, minced
1 ½ cups heavy cream
Salt and black pepper, to taste
For Serving:
2 tbsp. fresh parsley, chopped
Instructions:
1. Cook the rigatoni in a large pot of boiling salted water following the package instructions until al dente. Drain, reserving 1 cup of the pasta water.
2. In a large skillet, heat the olive oil over medium-high heat. Sauté the chopped shallots until translucent.
3. Add the mushrooms and cook until they release their moisture and it evaporates, then stir in the white wine.
4. Add the butter and minced garlic, cooking until the butter melts and the garlic becomes fragrant.
5. Pour in the heavy cream and season with salt and black pepper. Simmer for about 4 minutes.
6. Add the cooked rigatoni and grated Parmesan cheese to the skillet.
7. Toss to combine, adding the reserved pasta water as needed for a creamy sauce consistency.
8. Cook for another 3 minutes, ensuring the pasta is well-coated and heated through.
9. Serve hot, garnished with chopped parsley and additional Parmesan cheese.
Enjoy!
Music:
"Tomh. x Brassbeats - Smile By Tomh.
/ tomh_music
23 янв 2024
