This is another example of a recipe that was a result of what was in the fridge. I had some leftover wild mushrooms and some heavy cream (I think I’ve mentioned that I’ve been on an ice cream making kick lately). This is a really simple cream sauce, but delicious and even a little decadent. Also pictured is some sliced boneless pork- you guessed it… because I had that around too. It would be equally good with a few slices of tender chicken breast. My measurements are not quite exact, but the good news is that sauces of these type are very forgiving and can be manipulated easily (why I claim to be a better cook than a baker). I only made this to serve 2, but I’ve adapted the recipe to Serve 4.
- 1/2-3/4 Lb. Pasta (Fettucini, Linguine, or your favorite shape- I used a combination of smallershaped noodles)
- 6TBS. Unsalted Butter
- 1 Package(6-8 Oz.) Mushrooms (I used a combination of wild mushrooms – shitake, cremini, trumpets- but you can use regular white or button mushrooms)
- 1.5-2 Cups Heavy Cream
- 4 TBS. Chopped Fresh Herbs (Parsley, Basil, Thyme, Oregano)- or substitute 2 TBS. Dried Italian Herbs
- 1/2 Cup Parmesan Cheese – grated
- Sea Salt and Freshly Ground Pepper
- Optional: Sliced Cooked Pork Loin, Chicken Breast, or other meat.
Prepare pasta according to directions. While pasta is cooking, prepare the sauce. Melt butter in a large saute pan (large enough to hold pasta and sauce). Add mushrooms and saute until tender. Add heavy cream, herbs, and salt and pepper (keep in mind that Parmesan will add a little more salt). Cook over medium until cream is reduced by about 1/2. Add Parmesan cheese and taste for seasoning (add more salt if necessary). Add cooked pasta to saute pan with sauce and toss until well coated. Serve immediately – with slice pork (if using) on side.