Pasta with Creamy Wild Mushroom Sauce

14 Apr

mushroom pastaI think I told you awhile ago that I was part of a BzzAgent campaign on behalf of HemisFares brand pasta, available at the Kroger family of stores. They sent me a free sample of pasta so I could tell people how wonderful it is. I promised another recipe using the pasta and here it is.

I love the HemisFares fusilli bucati lunghi — it’s long strands of spiral pasta with a nice al dente texture even when cooked a little longer than the directions call for. I wanted to pair it with a fairly substantial sauce. This is a very tasty and fairly easy recipe.

The original sauce recipe said it made enough for a pound of pasta, but I used a half-pound, and there wasn’t a lot of extra! The original also called for heavy cream, but I used half & half. I also didn’t have shallots, so I substituted the white end of scallions.


½ lb. uncooked pasta (the fusilli is a good choice; farfalle – bow ties – is another)
1 Tbs. butter
12 oz. presliced exotic mushroom blend
½ cup chopped onion
⅓ cup finely chopped shallots
1 Tbs. minced garlic
1½ tsp. salt, divided
¼ tsp. ground black pepper
¼ cup dry white wine
⅔ cup half & half
½ cup grated fresh Parmigiano-Reggiano cheese
2 Tbs. chopped fresh parsley


Cook pasta according to package directions; drain.

Melt the butter in a large, nonstick skillet over medium-high heat. Add the mushrooms, onion, shallots, garlic, 1 tsp. salt and peppr and cook for about 12 minutes, stirring occasionally, or until liquid evaporates and mushrooms are tender. Remove from heat.

Add the cooked pasta, half & half, cheese and parsley, tossing gently to coat. Stir in the remaining ½ tsp. salt.

Serve immediately.

Serves 4


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