300g/ 10 oz mushrooms , sliced 1/3 cm / 1/8″ thick (white, cremini/swiss brown)
2 garlic cloves , finely chopped
1/2 cup (125 ml) white wine , dry (or rose, sub more broth)
1/2 cup (125ml) chicken broth/stock , low sodium (or veg)
3/4 cup (185ml) cream , heavy / thickened (Note 3)
1/3 cup (30g) parmesan , finely grated (Note 4)
1/2 tsp salt and pepper , each
Instructions
Cook pasta in salted water for 1 minute less than time per packet (start this mid mushroom cook). Just before draining, scoop out 1 cup cooking water, then drain.
Melt butter and heat oil in a large skillet over high heat.
Add mushrooms and cook, stirring regularly. When they start to sweat, add a pinch of salt and pepper.
When pretty golden (about 4 – 5 minutes), add garlic and cook until garlic is golden and mushroom is golden.
Stand back and add wine (it will be steamy!!), stir, scraping the bottom of the skillet. Simmer rapidly until wine is mostly evaporated and winey smell is gone.
Add broth, cream, parmesan, salt and pepper. Stir to dissolve parmesan and simmer for 2 minutes, stirring regularly.
Transfer pasta into sauce, toss for 1 – 2 minutes until sauce thickens and coats pasta. If sauce gets too thick (rather than slick, see video), add a splash of reserved pasta cooking water.
Garnish with parsley and serve immediately with extra parmesan!
200g / 7 oz short pasta like orecchiette, penne, macaroni (Note 1)
160g/6 oz long pasta – spaghetti, fettucine (Note 1)
Garlic Butter Mushrooms for pasta
400g / 14 oz mushrooms , sliced 1/2 cm / 1/5″ thick (Note 2)
50g / 3 tbsp unsalted butter , separated
1 tbsp olive oil
2 garlic cloves , finely minced
1/2 tsp each salt and pepper
1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)
Instructions
Pasta
Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.
Mushrooms
Melt half butter and all oil in a large skillet over heat.
Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges – around 5 minutes.
Halfway through cooking, add salt & pepper.
Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.
Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
Taste and add more salt and pepper if needed.
Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.
1 tsp chicken or vegetable stock powder , or 1 bouillon cube, crumbled (Note 4)
Finely ground pepper + salt
Instructions
Cook pasta in a big pot of boiling water for time per packet MINUS 2 minutes. Just before draining, scoop out a mugful of pasta cooking water.
Melt butter in large skillet over medium heat. Add garlic and onion, cook until translucent – about 2 minutes.
Add remaining ingredients. Stir until parmesan is melted. Turn heat up slightly and simmer for 2 minutes. Adjust salt to taste.
Add pasta. Toss for 1 to 2 minutes or until sauce thickens and is clinging to pasta instead of swimming on the base of the skillet (video shows this well). Use reserved pasta cooking water if required to thin the sauce out if it gets too thick.
Serve immediately, garnished with more parmesan and parsley if desired.
1 small shallot (US) / eschallot (Australia), very finely minced (Note 1)
½ cup / 125 ml heavy cream (Note 2)
¾ cup / 185 ml freshly grated Parmigiano Reggiano or parmesan (Notes 3 and 4)
¼ teaspoon salt
Good grind of black pepper
6-7 oz / 180 – 200g hot smoked salmon fillet , flaked (Note 5)
Instructions
Bring a large pot of salted water to boil. Add the fettuccine and cook until al dente (still firm but just cooked through). (Note 6)
Meanwhile, melt the butter in a deep fry pan over medium high heat. (Note 7)
Add the shallots and sauté for 2 minutes or until tender.
Add the cream and bring to boil. Turn heat down to medium low and simmer for 3 minutes.
Remove the fry pan from the heat and stir through the Parmigiano Reggiano, salt and pepper until the sauce is smooth.
TAKE OUT 1/2 cup of pasta water PLUS scoop out an extra mug (extra, just in case). Then drain the pasta in a colander.
Transfer the pasta and 1/2 cup of reserved pasta water into the fry pan with the sauce. Add salmon. Return the fry pan to the stove over medium heat. Toss very gently to coat the pasta in the sauce and allow the sauce to emulsify (Note 6) for 1 1/2 – 2 minutes, until the sauce coats the pasta – there should be no sauce pooled at the bottom of the skillet. (Note 7)
Remove from the stove and serve immediately, garnished with extra Parmigiano Reggiano and fresh parsley, if using.
