How to Make Mushroom Pasta with Walnuts
If you’re looking for a quick and easy pasta dish that’s full of flavour and texture, look no further than this wild mushroom pasta with walnuts. It’s a simple yet satisfying meal that’s perfect for any night of the week.
Wild mushrooms are a great way to add some variety and richness to your pasta dishes. They have a deep and earthy flavour that pairs well with creamy sauces and nutty cheeses. You can use any kind of wild mushrooms you like, such as morel, porcini, oyster, chanterelle, or shiitake. Just make sure to soak them in hot water for about 20 minutes before using them to rehydrate them and remove any dirt.
Walnuts are another delicious addition to this pasta dish. They add some crunch and healthy fats to the dish, as well as a subtle sweetness that complements the mushrooms. You can chop them roughly or leave them whole for more texture.
The sauce for this pasta dish is super easy to make. All you need is some Parmesan cheese, crème fraîche, garlic, parsley, salt, and pepper. Crème fraîche is a thick and tangy cream that adds some richness and acidity to the sauce. You can find it in most supermarkets or specialty stores, or you can make your own by mixing sour cream with heavy cream.
To make this wild mushroom pasta with walnuts, you’ll need the following ingredients:
- 12 oz dried pasta of your choice
- 1 oz dried wild mushrooms
- 1/4 cup walnuts, plus more for serving
- 2 tablespoons butter
- 2 garlic cloves, minced
- 1/4 cup grated Parmesan cheese, plus more for serving
- 1/4 cup crème fraîche
- Salt and pepper, to taste
- 2 tablespoons chopped fresh parsley
Here are the steps to make this wild mushroom pasta with walnuts:
- Cook the pasta in a large pot of boiling salted water according to package directions until al dente. Drain and return to the pot.
- While the pasta is cooking, place the dried mushrooms in a small bowl and cover with hot water. Let them soak for about 20 minutes, then drain and chop them roughly.
- In a small skillet over medium-high heat, toast the walnuts for about 5 minutes, stirring occasionally, until golden and fragrant. Set aside.
- In a large skillet over medium-high heat, melt the butter and add the mushrooms. Cook for about 15 minutes, stirring occasionally, until browned and tender.
- Add the garlic and cook for another minute, until fragrant.
- Stir in the Parmesan cheese and crème fraîche and season with salt and pepper to taste. Simmer for about 5 minutes, until slightly thickened.
- Add the parsley and toss with the cooked pasta.
- Serve hot with more walnuts and Parmesan cheese if desired.
Enjoy your wild mushroom pasta with walnuts and let me know how it turned out in the comments below!
