Braised wild mushroom pasta [Recipe]


Braised wild mushroom pasta [Recipe]

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How's this for a versatile recipe? Have leftovers? Serve braised mushrooms over toasted baguette slices with a touch of goat cheese for an easy and delicious appetizer! For more yum and details on our food philosophy, check out MealsOnHeelsByMindy.com and Don't Worry Eat Happy!

Prep time: 5 minutes; cook time: 15 minutes.



  • ½ pounds (8 ounces) wild mushrooms
  • 1 tablespoon Extra Virgin olive oil
  • 2 tablespoons unsalted butter
  • 2 medium leeks, tough ends removed, green stems saved for stock, sliced into matchsticks, rinsed thoroughly in cold water, patted dry
  • ¼ cup dry sherry or white wine
  • 2-½ cups low-sodium chicken stock
  • ½ cup heavy cream
  • 1 pounds fresh pasta, pappardelle or fettuccine
  • 2 teaspoons fresh thyme, chopped
  • 1 tablespoon fresh flat-leaf parsley, chopped
  • 1 tablespoon fresh chives, minced
  • 3 ounces cubed pancetta



  1. Cut stems from mushrooms. Wipe mushrooms clean with dampened paper towel.
  2. Bring a large pot of salted water to a boil.
  3. Add butter, pancetta and leeks to large skillet and cook, stirring frequently, until leeks are softened and pancetta is cooked and beginning to brown, about 2 to 3 minutes.
  4. Add mushrooms, season generously with salt and pepper. Add a pinch of red pepper flakes. Cook all together for 4 to 6 minutes, until mushrooms are soft.
  5. Add sherry or white wine and cook for a minute.
  6. Add low-sodium chicken stock. Bring to a simmer and cook for 5 minutes.
  7. Taste and adjust seasoning as desired.
  8. Stir in heavy cream. Remove skillet from hear. Set aside.
  9. Boil pasta until al dente and drain, reserving half a cup of pasta water. Add pasta water to mushroom, pancetta sauce, bringing to quick boil.
  10. Divide pasta among bowls. Generously spoon sauce over pasta.
  11. In a small bowl, combine thyme, parsley and chives together.
  12. Sprinkle fresh herb mixture over each bowl. Serve immediately.

Serves 4 to 6