A few years ago, we had a great pasta dish with mushrooms in Orvieto, Italy. We make as close a copy as possible at home, and it always reminds us of our dinner there. This is the type of recipe that you can vary the ingredient quantities greatly and it will still be delicious – you don’t have to measure for this one. The most important thing is to chop everything very finely. We also had a dish similar in concept, but with finely chopped artichoke hearts. Finishing with a few drops of truffle oil adds a lot of flavor (use sparingly!), and complements the mushrooms perfectly. As you can imagine, this goes really well with a glass of white wine from Orvieto.
Pasta with Mushrooms, Orvieto style
1 package fresh mushrooms, cleaned, and chopped finely
1 large shallot, chopped finely
about 1.5 cups dry white wine
few tablespoons of chicken stock, optional
1 garlic clove, chopped finely
2 tablespoons of butter
Dash of cream
1 lb thin spaghetti
salt and pepper to taste
white truffle oil, for drizzling
grated parmesan cheese
1. In a large pan, sauté the shallot and garlic in a some olive oil.
2. Add the mushrooms to the pan, and cook for a few minutes.
3. Add white wine, and bring to a gentle simmer for a few minutes.
4. If using, add chicken stock.
4. Cook pasta until al-dente. (last bit of cooking will be done in the skillet with the mushrooms). Reserve a few cups of pasta water.
5. Toss the pasta in the pan with the mushrooms for a few minutes, until pasta absorbs some of the liquid. Add pasta water as needed to make sure there is enough liquid in the dish.
6. After a minute or two, add butter and toss. Season with salt and pepper.
7. Add about a tablespoon of cream to finish the dish, and sprinkle with parsley.
8. To serve the pasta, drizzle a few drops of truffle oil on top. Serve with grated parmesan.