WILD MUSHROOM AND BUTTER BEAN PASTA
This is a great pasta for autumn, hearty and deeply flavorful. Wild golden chanterelle mushrooms are especially nice and often available in the fall; choose small, firm, unblemished ones. Otherwise use a mixture of pale oyster mushrooms, including royal trumpets. End-of-summer fresh shelling beans work well here, or any dried white bean, such as cannellini. The simple complementary flavors of olive oil, pancetta, garlic and rosemary are just right, mingling with lightly browned mushrooms and creamy beans. Make sure to keep the pasta firmly al dente. To get the best rosemary flavor, chop it at the last moment, and toss a rosemary sprig into the pot while the pasta is cooking.
Provided by David Tanis
Categories pastas, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Put beans in a pot and cover with water by 2 inches. Add bay leaf and 1/2 teaspoon salt and and bring to a boil over high heat. Reduce to a simmer and cook until tender, about 30 minutes. Let beans cool to room temperature in cooking liquid and set aside. When cool, taste and correct salt. (If using dried beans, cooking time will be about 1 hour.)
- Prepare a large pot of water for cooking pasta and bring to a boil.
- Put pancetta in a wide, deep skillet over medium-high heat. Add 1 tablespoon olive oil and stir to coat. Let lardons sizzle gently until crisp and golden, about 3 minutes. Add onions, season lightly with salt and cook, stirring, until lightly browned and softened, about 5 minutes. Remove onion mixture from pan and set aside.
- Return pan to stove over high heat and add 2 tablespoons olive oil. When oil is hot, add chanterelles and stir to coat. Season generously with salt and pepper and cook, stirring until lightly browned, about 2 minutes. Turn heat to medium and stir in garlic, crushed red pepper flakes and chopped rosemary. Cook for a minute more and turn off the heat.
- Add a handful of salt to the pasta water, then add rosemary sprig and bring to a full boil. Add bucatini and stir well. Adjust heat to keep pasta cooking briskly. Cook until firmly al dente (you should feel it is not quite done) and drain.
- While pasta is cooking, put skillet of mushrooms back on medium-high heat. Add reserved onion-pancetta mixture and heat through, stirring. Add beans and 1 cup bean cooking liquid and bring to a simmer.
- Add cooked pasta to pan and stir well, coating the pasta with the mushroom-bean mixture. While stirring, let pasta finish cooking, about 1 minute more, adding a little more bean liquid if necessary. Transfer to a wide pasta bowl, sprinkle with parsley and serve. Offer grated Parmesan or pecorino cheese if you wish.
Nutrition Facts : @context http, Calories 409, UnsaturatedFat 6 grams, Carbohydrate 66 grams, Fat 10 grams, Fiber 6 grams, Protein 14 grams, SaturatedFat 3 grams, Sodium 478 milligrams, Sugar 5 grams, TransFat 0 grams
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Avian Maurice
[email protected]This pasta dish was a bit bland for my taste. I think it needed more seasoning. I also found the wild mushrooms to be a bit tough. Overall, I was not impressed with this recipe.
Reejan kc
[email protected]I'm not a big fan of pasta, but I really enjoyed this dish. The sauce was very flavorful and the butter beans added a nice creamy texture. I would definitely make this recipe again.
Mr. Sehab
[email protected]This pasta dish was easy to make and very flavorful. The sauce was creamy and rich, and the wild mushrooms and butter beans were a nice touch. I would definitely recommend this recipe to others.
Amar
[email protected]I've tried this recipe a few times and it's always a hit with my family. The wild mushrooms add a really unique flavor to the dish. I also love the addition of butter beans. They give the pasta a nice creamy texture.
Romeo Kings
[email protected]This pasta dish was delicious! The wild mushrooms were perfectly cooked and the sauce was creamy and flavorful. I would definitely recommend this recipe to others.
Kuzeyma Abdi
[email protected]I'm not a big fan of mushrooms, but I really enjoyed this pasta dish. The sauce was very flavorful and the butter beans added a nice creamy texture. I would definitely make this recipe again.
Nermeen Moses
[email protected]This pasta dish was a bit too salty for my taste. I think it would have been better if I had used less salt in the sauce. Other than that, the recipe was easy to follow and the pasta turned out great.
David Matias
[email protected]I've made this pasta dish several times and it's always a hit with my family and friends. The sauce is so creamy and flavorful, and the wild mushrooms and butter beans add a nice touch of texture and flavor. I highly recommend this recipe!
dana w
[email protected]This pasta dish was easy to make and very flavorful. I loved the combination of wild mushrooms and butter beans. The sauce was also very creamy and rich. I would definitely recommend this recipe to others.
Zulfqar ahmad
[email protected]This pasta dish was a bit bland for my taste. I think it needed more seasoning. I also found the wild mushrooms to be a bit tough. Overall, I was not impressed with this recipe.
Mezewe Mezewe
[email protected]I'm a big fan of mushroom pasta, and this recipe is one of my favorites. The wild mushrooms add a really unique flavor to the dish. I also love the addition of butter beans. They give the pasta a nice creamy texture.
GAMING WITH ARIB
[email protected]This pasta dish is so easy to make and it's packed with flavor. I love the combination of wild mushrooms and butter beans. The sauce is also very versatile. I've served it with pasta, rice, and even quinoa. It's always a hit!
Jonam Xeetrii
[email protected]This recipe is a great way to use up leftover mushrooms. I had some cremini mushrooms that were starting to go bad, so I decided to try this recipe. I'm glad I did! The mushrooms were delicious and the sauce was creamy and flavorful. I will definitel
Sabir Ahan
[email protected]I followed the recipe exactly and the pasta turned out amazing! The sauce was flavorful and creamy, and the mushrooms and butter beans were cooked perfectly. I served it with a side of roasted vegetables and it was a hit with my family. Highly recomm
Breck Murray
[email protected]This pasta dish was a delightful symphony of flavors! The wild mushrooms added a rich, earthy taste, while the butter beans provided a creamy, nutty texture. The sauce was perfectly seasoned and clung to the pasta beautifully. I especially loved the