Mmmmm this was so SO good. It was Friday evening. We got in late after another rousing round of house hunting. We were really tired and just wanted something comforting and quick. This really delivered. Mushrooms are amazingly versatile and so delicious in so many ways. They impart a really satisfying and robust umami to this pasta that plays so well with the creamy and sharp cheese. Combine that with the herbaceous quality of thyme and spice of pepper and it makes for a really flavourful dish. I happened to have roasted garlic in the fridge from the day before, so it was a no brainer to toss it in. It would be pretty simple to make some:
Turn oven on to 400 F / 200 C. Make a sort of bowl out of aluminum foil by cupping it in your hand. Place about 7 unpeeled cloves of garlic in and drizzle with olive oil. Close up the bowl of foil and put it in the oven (even if it’s still preheating). Leave it in there about 20 minutes. That’s probably how long it’ll take you to prepare the rest of the ingredients and cook the mushrooms. When ready remove from oven, peel and mash cloves and put them in the sauce.
A splash of white wine would also be lovely. Overall, I think it took me about 30 minutes. The mushrooms need to release their liquid and soften which is probably what takes the longest. This isn’t at all a finicky dish so feel free to make it on a weeknight!
4 servings egg pappardelle or pasta of your choice
About 1 TBSP olive oil for sauteeing
1/2 yellow onion
4 large portobello mushroom caps
2 TBSP salted butter
2 cups milk
1 TBSP corn starch
100 grams / 3.5 oz grated parmigiano reggiano plus another 25 grams / about an ounce petals for garnish (I used a mandolin to make the petals but you can also slice thinly or buy them pre-made)
1.5 tsp fresh thyme
7 cloves roasted garlic (see recipe above)
Fresh cracked black pepper and salt to taste
Drizzle of olive oil for pasta
Boil pasta per package directions.
Heat oil in a skillet on medium heat.
Add onions and sauté until translucent.
While onions are sautéing, slice the mushrooms into 1 cm strips.
Add mushrooms to pan and cover (it might seem like a lot of mushrooms but they’ll reduce down significantly)
Uncover when they’ve reduced in size and darkened in colour. Use a spatula to gently turn them in the pan. Recover until they are consistently cooked. The mushrooms are very fragile until they cook through so they can break easily if moved. I wanted my slices to stay intact but it’s up to you how you want them to turn out. You may notice some liquid in the pan as the mushrooms release their water.
Once all of the mushrooms are roughly the same colour, add the milk to the pan and gently mix in. Sprinkle on the cornstarch and use your spatula to mix it in.
Add the thyme, roasted garlic, and grated cheese and mix to combine. Simmer uncovered for another 5-10 minutes until the milk has reduced to a sauce consistency. If it doesn’t reduce enough add a bit more cornstarch and simmer another 5 minutes or until it reaches desired consistency.
Salt to taste.
Garnish with fresh cracked black pepper, thyme, and parmigiana petals. Beautiful. Simple. Enjoy.