If you love mushrooms, you will love this simple mushroom pasta with sherry cream sauce. It’s very easy to make and is perfectly suited to weeknight cooking. Any combination of mushrooms will taste good, so grab whatever your grocery store or farmers market have available. I like to serve this dish with some warm crusty french bread and butter, and a salad of some sort.
Serves 2 (can be doubled)
Cooking Time: 20 minutes
1/2 lb of wide egg noodles (or other pasta like fusilli, penne, etc)
3 Tbsp butter
1 large or 2 small shallots, finely diced
3 cloves garlic, minced
12 oz mushrooms, thickly sliced (cremini, baby bella, or any combo of wild mushrooms)
salt & pepper
3/4 cup dry sherry
1 Tbsp lemon juice
1/2 cup heavy cream
1/4 cup freshly chopped parsley + extra for garnish
1/4 cup grated parmesan cheese
Put the water for your pasta on to boil. The sauce will take about 15 minutes to make, so plan to cook your pasta so that it’s done at the same time as the sauce.
Heat a large skillet over medium-high heat, and add the butter. When the butter is melted, add the shallots and sauté until translucent, about 4 minutes. Add the garlic, and cook until fragrant, about 1 minute. Add the mushrooms, season generously with salt & pepper. Cook until mushrooms are tender and have released their juices, about 8 minutes. Add the sherry and lemon juice, turn heat to high, and allow to reduce slightly (about 2 minutes). Turn the heat to low, stir in the cream and parsley and simmer for another 2 minutes to slightly thicken the sauce.
Drain the cooked pasta and add to the sauce. Stir well so that the sauce completely coats the pasta. Spoon into pasta bowls, top with parmesan cheese and sprinkle a bit of parsley on top. Serve with warm buttered bread and a nice salad, and you have a delicious meal!