Best 2 Orecchiette Mushroom Pasta Recipes

Indulge in a delightful culinary journey with our orecchiette mushroom pasta recipes, a symphony of flavors and textures that will tantalize your taste buds. Discover the art of crafting orecchiette, the iconic ear-shaped pasta from Puglia, Italy, and elevate your pasta game with our curated collection of delectable recipes. From classic Italian flavors to creative fusion dishes, our recipes showcase the versatility of this beloved pasta, pairing it with a medley of mushrooms, savory sauces, and fresh ingredients. Embark on a culinary adventure as you explore our recipes, each offering a unique taste experience that will leave you craving more.

Here are our top 2 tried and tested recipes!

ORECCHIETTE PASTA WITH WILD MUSHROOM CREAM SAUCE- EMERIL LAGASSE

Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse image

This is an excellent recipe if you like mushrooms. I use a cobination of reconstituted Porcini mushrooms (that I can get dried at my local food store), baby bella, and button mushrooms that I soak in the porcini water. The combination is awesome.

Provided by Chef Remy 186273

Categories One Dish Meal

Time 25m

Yield 4 dishes, 4 serving(s)

Number Of Ingredients 11

Ingredients

12 ounces orecchiette (or other pata if you prefer)
2 tablespoons olive oil
1 lb assorted wild mushroom, stems trimmed, wiped clean, and thinly sliced
1/4 cup chopped shallot
1 tablespoon chopped garlic
2 teaspoons minced fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 cups heavy cream
1/2 cup finely grated parmesan cheese
2 tablespoons finely chopped chives (for garnish)

Steps:

In a large pot of boiling salted water, cook the pasta until al dente.
Drain pasta and return to the pot.
Cover to keep warm.
If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
In a large saute pan, heat the oil over medium-high heat.
Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
Add the cream.
Increase the heat to high, and bring to a boil.
Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
Add the Parmesan and adjust the seasoning, to taste.
Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
Remove from the heat and divide equaly among serving bowls or plates.
Sprinkle each serving with chives and serve immediately.

ORECCHIETTE MUSHROOM PASTA

Orecchiette Mushroom Pasta image

Vegetarian orecchiette mushroom pasta. The onion, Parmesan, and pasta water creates a light, creamy sauce.

Provided by JennyM

Categories Main Dish Recipes Pasta

Time 50m

Yield 4

Number Of Ingredients 12

Ingredients

½ (16 ounce) package orecchiette pasta
4 tablespoons butter
2 tablespoons olive oil
1 pinch salt
1 medium white onion, finely chopped
2 (8 ounce) packages sliced fresh mushrooms
3 cloves garlic, minced
1 tablespoon fresh sage, cut into thin strips
½ cup vermouth
⅓ cup grated Parmesan cheese
salt and ground black pepper to taste
1 tablespoon finely chopped fresh parsley

Steps:

Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in orecchiette and return to a boil. Cook uncovered, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 2/3 cup pasta water prior to draining pasta.
Heat 2 tablespoons butter, olive oil, and a pinch of salt in a deep frying pan over medium heat. Add onion; cook and stir until soft but not brown, 3 to 4 minutes. Stir in remaining 2 tablespoons butter and mushrooms; cook until tender, 5 to 7 minutes more. Add garlic and sage and cook until soft, about 2 minutes. Pour in vermouth; bring to a boil, then reduce to heat to low. Stir in Parmesan cheese until melted, 2 to 3 minutes.
Mix in cooked pasta and reserved pasta water. Toss pasta to coat well. Season with salt and pepper. Top with parsley and serve.

Nutrition Facts : Calories 478.1 calories, Carbohydrate 52.5 g, Cholesterol 36.4 mg, Fat 21.6 g, Fiber 3.7 g, Protein 13.7 g, SaturatedFat 9.4 g, Sodium 271.7 mg, Sugar 6.4 g

Tips:

Fresh orecchiette pasta is the best choice for this dish, but you can also use dried orecchiette if you don't have access to fresh pasta.
Use a variety of mushrooms for a more flavorful pasta dish. Some good options include cremini mushrooms, shiitake mushrooms, and oyster mushrooms.
If you don't have white wine, you can substitute chicken broth or vegetable broth.
Be careful not to overcook the mushrooms. They should be tender but still have a little bit of a bite to them.
Season the pasta to taste with salt and pepper.
Garnish the pasta with fresh parsley or basil before serving.

Conclusion:

Orecchiette with Mushrooms is a quick and easy pasta dish that is packed with flavor. It is a great weeknight meal or a light lunch. The combination of orecchiette pasta, mushrooms, and white wine creates a delicious and satisfying dish that is sure to please everyone at the table. So next time you're looking for a new pasta dish to try, give Orecchiette with Mushrooms a try. You won't be disappointed.