Medley of Japanese Mushrooms with Orecchiette
This is one of my favorite dishes for a dinner party or family get-together: it’s foolproof, makes a beautiful presentation, and everyone will love the layers and layers of flavor. I use cultivated mushrooms in this recipe, so you can cook it year-round. Orecchiette, which is sometimes referred to as “little ears pasta,” is a famous pasta of the Puglia region of southern Italy, and the ideal shape to hold the creamy sauce.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Place a large pot of salted water over high heat and bring to a boil. Add the orecchiette and cook, following package instructions. Drain well.
Step 2
Prepare the sauce while the orecchiette is cooking. Set a large sauté pan over medium-high heat. Add the bacon and cook until crisp, stirring frequently, 3 to 4 minutes. Add the olive oil, then the garlic and shallots and cook, stirring constantly, until the shallots are soft and the garlic is just beginning to turn golden brown, about 1 minute.
Step 3
Stir in the butter. Once it has melted, add all the mushrooms and cook until they become soft, about 4 minutes. Stir in the orecchiette, cream, and Parmesan cheese until well combined, then add the salt, pepper, and minced parsley. Mix well and remove the pan from the heat.
Step 4
To serve, divide the pasta and sauce among 4 plates. Garnish with the parsley leaves.
