500g mushrooms, cut into quarters, I used swiss brown
¾ cup white wine
1 cup cream
Juice and zest of a small lemon
50g parmesan, finely grated
Small bunch of flat leaf parsley, chopped
Gently sauté the onion in 2 tbsp of oil for 8 – 10 minutes until soft and translucent, you don’t want them to brown so turn the heat down or add more oil if necessary. Add the sage, thyme and garlic and cook for a further couple of minutes. At the same time heat 2 tbsp of oil and the 40g cubed butter in a large heavy bottomed pan, when the butter has melted add the mushrooms and toss to coat in the oil, then mostly leave them alone to allow them to brown, turning once or twice in 10 mins. Add the onions to the mushrooms with a big pinch of salt and a few grinds of black pepper followed by the wine and let it reduce for a minute. Add the cream and bring to a gentle simmer before adding the lemon juice and zest. Meanwhile bring a pan of heavily salted water to the boil and cook the orecchiette for 3 minutes then add straight into the sauce with a ¼ cup of the pasta water. Add the grated parmesan and gently stir until it melts through. Taste for seasoning and then add the chopped parsley and serve.
General-Wind-367
Beautiful 👌🏼
breastmilksommelier
🥹🥹🥹🥹🥹 yum
SkinnyPot777
I just found out about this pasta and can’t wait to try it
ThePuppyIsWinning
Nice job! One of my very favorite pastas, both to make and to eat!
6 Comments
[Orecchiette in a creamy white wine and herby mushroom sauce](https://www.yealands.co.nz/news/recipe/orecchiette-in-a-creamy-white-wine-and-herby-mushroom-sauce-with-yealands-reserve-pinot-gris/)
FOR THE PASTA
450g semola flour
225g warm water
FOR THE SAUCE
4 tbsp olive oil, divided
40g butter, cubed
1 onion, diced
4 garlic cloves, minced
2 tbsp fresh sage, finely chopped
4 sprigs thyme, leaves picked
500g mushrooms, cut into quarters, I used swiss brown
¾ cup white wine
1 cup cream
Juice and zest of a small lemon
50g parmesan, finely grated
Small bunch of flat leaf parsley, chopped
Gently sauté the onion in 2 tbsp of oil for 8 – 10 minutes until soft and translucent, you don’t want them to brown so turn the heat down or add more oil if necessary. Add the sage, thyme and garlic and cook for a further couple of minutes. At the same time heat 2 tbsp of oil and the 40g cubed butter in a large heavy bottomed pan, when the butter has melted add the mushrooms and toss to coat in the oil, then mostly leave them alone to allow them to brown, turning once or twice in 10 mins. Add the onions to the mushrooms with a big pinch of salt and a few grinds of black pepper followed by the wine and let it reduce for a minute. Add the cream and bring to a gentle simmer before adding the lemon juice and zest.
Meanwhile bring a pan of heavily salted water to the boil and cook the orecchiette for 3 minutes then add straight into the sauce with a ¼ cup of the pasta water. Add the grated parmesan and gently stir until it melts through. Taste for seasoning and then add the chopped parsley and serve.
Beautiful 👌🏼
🥹🥹🥹🥹🥹 yum
I just found out about this pasta and can’t wait to try it
Nice job! One of my very favorite pastas, both to make and to eat!
Very nice! This looks excellent!!