If you’re a mushroom-lover, this is the pasta dish for you. It’s chock-full of three kinds of fresh mushrooms (2 pounds of them) that contribute their own flavors and textures—meaty, hearty portobello; super savory, tender shiitake; and earthy, chewy cremini.
We cook them in stages so the tougher mushrooms cook longer and the more delicate shiitakes cook less so they hold their shape. The touch of crème fraîche in the sauce gives the dish a stroganoff-like flavor; substitute full-fat sour cream if you can’t find it.
4 ounces uncooked whole-wheat or spelt tortiglioni or rigatoni pasta
1 pound portobello mushrooms
8 ounces shiitake mushrooms
3 tablespoons olive oil
1 1/2 tablespoons chopped fresh thyme
5 garlic cloves, minced
8 ounces cremini mushrooms, quartered
1 1/2 tablespoons lower-sodium soy sauce
1/4 cup crème fraîche
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup chopped fresh flat-leaf parsley
Added sugars 0g
Calcium 7% DV
Potassium 29% DV
How to Make It
Cook pasta according to package directions, omitting salt and fat. Reserve 1/2 cup cooking liquid; drain pasta.
While pasta cooks, remove stems from portobello and shiitake mushrooms; reserve for another use (such as making stock). Scrape out black gills from underside of portobello caps with a spoon; discard gills. Cut each portobello cap in half; cut each half crosswise into 1/2-inch slices. Cut shiitake caps into 1/2-inch slices.
Heat oil in a large skillet over medium-high. Add thyme and garlic; cook, stirring constantly, until fragrant, about 30 seconds. Add portobello and cremini mushrooms; cook, stirring often, 3 minutes. Add shiitakes; cook, stirring occasionally, until tender and liquid has evaporated, about 5 minutes. Stir in soy sauce; cook until absorbed. Stir in crème fraîche, salt, pepper, and 1/4 cup reserved cooking liquid. Add pasta; toss gently to coat. Stir in remaining cooking liquid as needed to reach desired consistency. Sprinkle with parsley.
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