Pasta with Mushroom Cream Sauce...

It bothers me that my children don't love mushrooms the way that I love them.  They have this kind of earthy intensity about them that I love.  I adore them, give me mushrooms, and I am one happy farmgal.  So what's the deal with my kids?  I think that everything about mushrooms is wrong for them, the texture, the earthy flavor, the color, so I set out to rock their mushroom-free world with a little sneak attack of fungi awesomeness.

I decided to make a mushroom cream sauce that I could put over pasta, but I had to disguise the mushrooms, there could be no resemblance of the shape or smell, I had to use a mild mushroom, but with enough flavor to make me and the hubby happy too.  We are talking big time ninja skills were needed.  What resulted was fabulous, and I am pleased to say that my farmhands are now mushroom eaters!

This is seriously the simplest recipe.  It is great for a busy weeknight meal.  Although not a light meal, it is delicious, and I significantly reduce my portion and serve it with a great big salad to make it filling and healthier.  Give this a try, you will enjoy it, even if you aren't a mushroom eater, it is really tasty.

PASTA WITH MUSHROOM CREAM SAUCE

backyard farmgals

Printer Friendly Version 

2 tbsp butter

About 7 ounces of mushrooms (oyster, cremini, portabello, or button)

2 cloves garlic, roughly chopped (more or less depending on how offensive you like to smell - we are REALLY offensive here at the farm)

1/2 cup heavy cream

1/4 cup fresh grated good parmesan cheese

Handful of fresh parsley, roughly chopped

Zest from 1/2 lemon

Salt and fresh ground pepper to taste

Fresh cooked linguine or pasta of your choice

In a large skillet, over medium heat, melt butter.  While butter is melting, in a food processor, pulse together the mushrooms and garlic (don't pulse too much, you don't want a paste, you want good sized chunks of mushroom.  Add to the butter in the skillet and sauté until it is just aromatic (about a minute or two), stirring occasionally.  

Add the cream to the mixture and cook until it just starts to thicken, just a few minutes on the heat is all it needs.  Remove from heat, add the parmesan and stir to melt.  Season with salt and pepper.  Add the parsley and the freshly cooked and drained pasta and toss together to combine.

Plate and add a little lemon zest and a bit more pepper to each little mound of pasta.  You can also add a little more parmesan or eat it as is.