Creamy Pasta with Mushrooms (Pasta Ai Funghi)

1 cup (240ml) homemade or store-bought low sodium chicken stock (see note)

1 ½ teaspoons (4g) powdered gelatin, such as Knox

2 tablespoons (30ml) extra-virgin olive oil

1 ½ pounds (675g) mixed mushrooms (such as shiitake, oyster, maitake, beech, cremini, and chanterelles), cleaned, trimmed, and thinly sliced or torn by hand (see note)

Kosher salt and freshly ground black pepper

3 medium shallots, finely minced (about ¾ cup; 120g)

2 medium (10g) garlic cloves, minced

2 tablespoons (4g) chopped fresh thyme leaves

½ cup (120ml) dry white wine or ¼ cup (60ml) dry sherry

1 teaspoon (5ml) fish sauce (optional)

1 pound (450g) short dried pasta (such as casarecce or gemelli) or long fresh egg-dough pasta (such as tagliatelle or fettuccine)

6 tablespoons unsalted butter (3 ounces; 85g)

3 ounces grated Parmigiano-Reggiano (1 cup; 85g)

¼ cup (10g) chopped fresh flat-leaf parsley leaves

Directions at seriouseats.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer