CREAMY WILD MUSHROOM & HERB PASTA WITH TERRANE MUSHROOM AND HERB FINISHING SALT
PREP TIME
15 Minutes
COOK TIME
25 Minutes
SERVES
4
LEVEL
Easy
ABOUT THE RECIPE
There are evenings when dinner calls for something slow, silky, and deeply comforting. This creamy wild mushroom pasta is made for just such a moment.
Golden mushrooms are sautéed with shallots and garlic, then folded into a velvety cream sauce with Parmesan, freshly cracked Quartet Peppercorn Medley, and Terrane Mushroom and Herb Finishing Salt. Wide ribbons of pasta bring everything together, finished with a delicate thread of Oliva Italian Extra Virgin Olive Oil and fresh herbs.
Earthy, rich, and quietly indulgent, it is the kind of meal meant for a stormy evening, a glass of something good, and a table with nowhere else to be.
INGREDIENTS
12 oz tagliatelle, pappardelle, or other wide pasta
12 oz mixed mushrooms, sliced (cremini, oyster, porcini, shiitake, or a wild mushroom blend)
2 tbsp Oliva Italian Extra Virgin Olive Oil, plus more for finishing
2 tbsp unsalted butter
1 small shallot, finely minced
2 cloves garlic, finely minced
1½ tsp Terrane Mushroom and Herb Finishing Salt
½ cup dry white wine
¾ cup heavy cream
¾ cup finely grated Parmesan, plus more for serving
½ cup reserved pasta water, as needed
½ tsp Quartet Peppercorn Medley, freshly ground
Fresh parsley, finely chopped
Optional: a little lemon zest
PREPARATION
Cook the pasta
Bring a large pot of generously salted water to a boil. Cook the pasta until just shy of al dente. Reserve at least ½ cup of pasta water before draining.
Let the mushrooms become deeply golden
Heat Oliva and butter in a large skillet over medium-high heat. Add the mushrooms in a single layer and let them cook undisturbed for several minutes before stirring. Continue until they’re beautifully browned and beginning to caramelize.
Build the flavor
Lower the heat slightly and add the shallot. Cook for 2–3 minutes, then add the garlic and add the garlic and Terrane Mushroom and Herb Finishing Salt.. Stir for about 30 seconds, just until fragrant.
Deglaze
Pour in the white wine and scrape up all those beautiful browned bits from the bottom of the pan. Let it reduce by about half.
Make it silky
Add the cream and freshly ground Quartet Peppercorn Medley. Simmer gently for 2–3 minutes.
Bring it together
Add the drained pasta directly to the skillet along with the Parmesan. Toss gently, adding pasta water a little at a time until the sauce becomes glossy and clings beautifully to the noodles.
Finish
Take it off the heat and finish with a drizzle of Oliva, fresh parsley, another delicate pinch of Terrane Mushroom and Herb Finishing Salt, and, if you like, just a touch of lemon zest to brighten everything.
Serve immediately with plenty of Parmesan and warm, crusty bread.
The Anchored Homestead touch
Do not overdo the Terrane. Let the mushrooms remain the star, with the blend quietly adding that woodland, herbaceous depth. Finish the bowl with a few beautiful golden mushrooms right on top and a thread of Oliva.