Creamy Shiitake Mushroom Pasta

Ingredients:

• 2 tablespoons extra-virgin olive oil
• 8 ounces shiitake mushrooms, torn into bite-size pieces
• Sea salt
• 1 medium shallot, finely chopped
• 8 ounces bucatini or spaghetti
• 1/4 cup heavy cream
• 2 tablespoons unsalted butter, cut into pieces
• 1/2 cup Parmesan, finely grated, plus more for serving
• Freshly ground black pepper

Preparation:

Heat 1 tablespoon oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more. Using a slotted spoon, transfer mushrooms to a plate; season with sea salt. Repeat with remaining 1 tablespoon oil and mushrooms and more sea salt.

Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and cook, stirring often, until shallots are translucent and softened, about 2 minutes.

Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions.

Using tongs, transfer pasta to pot with mushrooms and add cream and 1/2 cup pasta cooking liquid. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.

Remove pot from heat. Add butter, 1/2 cup Parmesan, and lots of freshly ground black pepper and toss to combine. Taste and season with more sea salt if needed.

Divide pasta among bowls and top with more Parmesan.

Tools Used:

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Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

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