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Aug 29, 2005 08:12 PM

ISO recipe #2 - wild mushroom sauce for pasta

  • s

Okay, I'm not a vegetarian, and in looking at the recipe posted earlier for the mushroom sauce (I think Will posted it), I think I'd be looking for a sauce with more herbs/seasonings.

I've been to Italian restaurants that serve simple pasta with a wild mushroom sauce that is plate-licking-good. I don't know if that's because of an herb (hmmm, is that thyme I taste?) or broth (maybe chicken broth) or some other secret recipe (like McDonald fries of old with beef tallow?). Okay, I doubt it's that.

Does anyone have "da-bomb" recipes for wild mushroom sauce? I like lots of mushrooms, and if it's not too runny, that's better too...though I imagine most sauces have a healthy dose of butter and/or cream.

So, give me your best (pretty please)! Thanks!

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  1. I buy several kinds of mushrooms, including shitake, baby bella, white, and/or crimini, quarter them keeping all pieces the same size, spread them in a large pan and drizzle with olive oil and sea salt and roast them at 450 for about 15 minutes -- don't let them dry out. You could add some shallots or sweet onion and even garlic too. Put them with the accumulated juices into a food processor with some fresh tarrogon and freshly ground pepper (maybe a pinch of cayenne) and pulse to desired consistency. I add cream and serve this as a roasted mushroom soup, but there is no reason it would not also make a fabulous pasta sauce, especially if you don't puree as much to allow for a rougher consistency. You could put this in a sauce pan and add cream if you like and simmer to desired consistency. Either way, it's great.

    1. This an expats recipe I received when in Florence. It is an uncooked sauce and it really let the intense flavor of mushroom to come thru. I also included an cooked creamier/thicker sauce below.

      1/4-1/2 lb assorted mushrooms (unwashed), roughly chopped, tough stems removed
      1 cup heavy cream
      2 cloves garlic minced
      1/4 -1/2 tsp finely chopped fresh thyme (basically to taste)
      pinch of salt
      pinch of paprika

      Season the cream with the thyme, salt and paprika. Add mushrooms and stir well. Cover and refrigerate for at least 2 hours and up to 6 hours.

      Cook pasta to al dente, quickly drain and top with mushroom mixture. Serve immediately.

      If your prefer a cooked and thicker cream sauce that is also intense in mushroom flavor try this:

      Do this in advance:
      Reconstitute approx 3/4 oz's of dried porcini mushroom in 2 cup water for at least 3 hours and up to 8 hours. (the longer the better!) Drain them very well, squeezing if necessary, reserving the liquid. Chop the mushrooms very fine and put aside,

      1-3 tbs butter, unsalted
      1 small shallot, minced
      Approx one cup assorted fresh mushrooms, sliced fine, tough stems removed
      1/2 cup heavy cream
      salt/pepper to taste
      top quality Parmesan cheese

      Saute shallots in butter over med-high heat until soft. Add sliced fresh mushrooms sand saute until the begin to soften and release a little liquid. Add minced porcini's and the reserved liquid and reduce until all the liquid has been absorbed. Reduce the heat and then add heavy cream. reduce to desired consistency. Season with s/p to taste.

      Cook pasta if your choice to al dente, drain well and toss with sauce. Tops with shaved parmesan. Serve immediately.

      1 Reply
      1. re: foodiex2

        I'd add a cautionary note that some wild mushrooms, morels as a notable and relatively accessible example, should not be eaten raw.