Creamy Bucatini with Crispy Mushrooms

As in my last post, this wonderful dish is also part of Bon Appétit’s Most Popular Recipes of 2019. I made this and several other dishes on the list before it was compiled- apparently I was not alone! 😉

This recipe was adapted from Bon Appétit, contributed by Andy Baraghani. I added garlic and white wine. Yummy comfort food.

Yield: Serves 4

• 4 T extra-virgin olive oil, divided
• 1 lb mixed mushrooms (such as maitake, oyster, crimini, and/or shiitake), torn into bite-size pieces (I used 10oz quartered cremini and 8oz torn shiitake)
• Kosher salt
• 2 medium shallots, finely chopped
• 4 garlic cloves, finely chopped
• 1 lb spaghetti or 12 oz bucatini
• 1/2 cup white wine
• 1/2 cup reserved pasta water
• 1/2 cup heavy cream
• 1/3 cup finely chopped parsley
• zest and juice of 1/2 lemon
• 2 T unsalted butter, cut into pieces
• 1/2 oz Parmesan, finely grated (about 1/2 cup), plus more for serving (I used Parmigiano-Reggiano)
• freshly ground black pepper

1. Heat 2 tablespoons of oil in a large pot over medium-high. Cook half of mushrooms in a single layer, undisturbed, until edges are brown and starting to crisp, about 3 minutes. Give mushrooms a toss and continue to cook, tossing occasionally, until all sides are brown and crisp, about 5 minutes more.
2. Using a slotted spoon, transfer mushrooms to a plate; season with salt.
3. Repeat with remaining 2 tablespoons of oil and mushrooms and more salt.
4. Finely chop the shallots and garlic in a mini-food processor, if desired.
5. Reduce heat to medium-low and return all of the mushrooms to the pot. Add shallots and garlic; cook, stirring often, until shallots are translucent and softened, about 2 minutes.
6. Meanwhile, cook pasta in a large pot of boiling salted water, stirring occasionally, until very al dente, about 2 minutes less than package directions. Reserve 1 cup of pasta water.
7. Using tongs, transfer pasta to pot with mushrooms and add cream, white wine, and 1/2 cup pasta cooking liquid.
8. Increase heat to medium, bring to a simmer, and cook, tossing constantly, until pasta is al dente and liquid is slightly thickened, about 3 minutes.
9. Remove pot from heat. Add lemon zest and juice, parsley, butter, 1/2 oz Parmesan, and lots of pepper and toss to combine.
10. Taste and season with more salt if needed. Adjust consistency with additional pasta water, if needed.
11. Divide pasta among bowls and top with more Parmesan and parsley, as desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

View all posts by Josette@thebrookcook →