Orecchiette Pasta with Wild Mushroom Cream Sauce Emeril Lagasse

Indulge in the rich and earthy flavors of Orecchiette Pasta with Wild Mushroom Cream Sauce, a gourmet creation inspired by Emeril Lagasse. This elegant dish combines tender orecchiette with a velvety cream sauce loaded with the umami depth of wild mushrooms like cremini, shiitake, and oyster. Aromatic shallots, garlic, and fresh thyme elevate the flavor profile, while a splash of dry white wine adds sophistication. Perfectly finished with grated Parmesan and a pop of fresh parsley, this pasta is both comforting and refined. Ready in under 40 minutes, it's ideal for a special dinner that feels straight out of a fine dining restaurant. Perfect for mushroom lovers and pasta connoisseurs alike, this recipe is a must-try for hearty yet elegant weeknight meals or entertaining guests.

Nutriscore Rating: 57/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

Ingredients

• 12 oz Orecchiette pasta
• 3 tbsp Unsalted butter
• 2 tbsp Olive oil
• 2 medium Shallots, finely chopped
• 3 Garlic cloves, minced
• 12 oz Wild mushrooms (such as cremini, shiitake, or oyster), cleaned and sliced
• 1 cup Dry white wine
• 1.5 cups Heavy cream
• 1 tsp Fresh thyme leaves
• 0.5 cup Grated Parmesan cheese
• 0 to taste Salt
• 0 to taste Black pepper, freshly ground
• 2 tbsp Flat-leaf parsley, chopped (for garnish)

Directions

Step 1

Bring a large pot of salted water to a boil. Cook the orecchiette pasta according to package instructions until al dente. Reserve 1/2 cup of pasta cooking water, then drain the pasta and set aside.

Step 2

In a large skillet or sauté pan, melt the butter with the olive oil over medium heat. Add the shallots and cook until softened, about 2-3 minutes.

Step 3

Stir in the minced garlic and cook for 1 minute until fragrant.

Step 4

Add the sliced wild mushrooms to the skillet and cook, stirring occasionally, until the mushrooms are browned and their moisture is mostly evaporated, about 6-8 minutes.

Step 5

Pour in the white wine and deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 2-3 minutes.

Step 6

Lower the heat to medium-low, then stir in the heavy cream. Add the thyme leaves and cook the sauce for 5 minutes, stirring occasionally, until slightly thickened.

Step 7

Stir in the grated Parmesan cheese and season with salt and black pepper to taste.

Step 8

Add the cooked orecchiette pasta to the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, add a splash of the reserved pasta cooking water until you reach your desired consistency.

Step 9

Plate the pasta and garnish with freshly chopped parsley. Serve immediately.

Nutrition Facts

Serving size	(1466.0g)

Amount per serving	% Daily Value*
Calories	3463.2

Total Fat 203.3g	0%
Saturated Fat 105.7g	0%
Polyunsaturated Fat 2.7g
Cholesterol 493mg	0%
Sodium 3233.6mg	0%
Total Carbohydrate 281.0g	0%
Dietary Fiber 12.5g	0%
Total Sugars 16.8g
Protein 71.9g	0%

Vitamin D 23.8IU	0%
Calcium 767.8mg	0%
Iron 14.7mg	0%
Potassium 1952.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.4%

Protein: 8.9%

Carbs: 34.7%