Embrace the changing seasons with this exquisite wild mushroom pasta dish. As we bid farewell to winter and welcome the freshness of spring, this delectable pasta will become your go-to recipe when you’re craving something decadent, comforting and delicious. Each bite is a symphony of flavors, combining the earthy richness of wild mushrooms with the satisfying comfort of its delicate, creamy sauce.

 

Wine Pairings

For white wine lovers, fuller-bodied, creamier white wines such as barrel-aged Chardonnay, Chenin Blanc or Semillon are excellent options that complement the delicate cream sauce and its citrus notes. 

While medium-bodied reds like Pinot Noir, or Nebbiolo mimic and pair perfectly with the earthy, woodsy, unami notes of the mushrooms, creating a unique, delicious combination.

INGREDIENTS

1 pound (cooked, but very al dente) pasta (Pasta such as Orecchiette, Cavatelli or Farfalle)

4 cups chicken or vegetable stock.

1 leek, use the white & some of the more tender part of the green, finely sliced.

3 garlic cloves thinly sliced. 

4 cups mixed mushrooms, such as, shiitake or oyster, hedgehog -torn or roughly sliced. (be creative with your choice of wild mushrooms)

1 lemon- zested.

1 tbsp zested orange 

3 tablespoons unsalted butter

1/3 cup olive oil 

½ cup finely chopped parsley, 

1 cup whole-milk ricotta

½ cup heavy cream 

½ cup or more of shaved parmesan cheese.  

½ tsp red-pepper flakes

Kosher salt and ground black pepper (to taste)

 

INSTRUCTIONS 

 

Step 1

Heat a wide, deep 12-inch skillet or Dutch oven over medium-high. When hot, add the olive oil and leeks, reduce heat to medium and cook, stirring constantly, until softened and lightly golden

 

Step 2 

While cooking the leeks, add the garlic slices and red pepper flakes. Salt and pepper 

 

Step 3 

Next, add the mushrooms, stir and cook, until the mushrooms start to caramelize. 

 

Step 4 

Add the chicken stock slowly to the mushrooms and leeks to deglaze. 

 

Step 5

Add cream to the pot – turn on low and allow to cook for another 7 minutes / stirring occasionally. 

 

Step 6 

Add the zest of both the lemon and orange. Taste for more salt, pepper or red pepper flakes – you want a bit of bite of heat and fruity acid from the zest. 

 

Step 7 

Now add the cooked ‘al dente’ pasta to the pot and stir well. Cover with a lid and cook on medium – low heat until the pasta is tender (al dente) DO NOT OVERCOOK! 

 

Step 8 

Turn off heat – remove the pot and add the butter and parsley, stir to coat the pasta well. Taste.

 

Step 9

To serve, top with scoops of the ricotta and sprinkle the shaved parmesan.