Pasta con champiñones en salsa cremosa de parmesano

Ingredientes

• 250 grams Pasta (we used spaghetti)
• 300 grams button mushroom (or Baby Bella mushrooms)
• 1 tablespoon olive oil
• 1.5 tablespoon butter
• 1 tablespoon Garlic (minced)
• 1/4 cup white wine ((ref note 1))
• 1 cup Heavy Cream
• 1 cup Shredded Parmesan
• 1/2 teaspoon Dijon Mustard
• 1 teaspoon Italian seasoning
• Salt pepper (and for seasoning)

Preparación

1. 1

   Bring a large pot of salted water to a boil. Add pasta and cook until al dente. Darin pasta (reserve some of the pasta water to be used later if needed).

2. 2

   Heat oil in a skillet. Add sliced mushrooms in a single layer. Let it cook undisturbed for 3-4 minutes. Then turn and cook until both the sides are nicely browned. Remove from the skillet and keep aside.

3. 3

   To the same skillet add butter and olive oil, when it melts add minced garlic. Cook for 30 seconds until it is fragrant and doesn't smell raw.

4. 4

   Add wine and let it cook. The wine needs to be reduced to almost half the quantity.

5. 5

   Lower the flame add heavy cream, Italian seasoning, dijon mustard, salt, pepper, and shredded parmesan. Mix well.

6. 6

   Toss in the cooked pasta, roasted mushrooms. Toss everything well. Reduce the heat and keep stirring occasionally for 2-3 minutes for the sauce to thicken and coat the pasta well.

7. 7

   If the sauce feels thick, then add 1/3 cup reserved pasta water and toss well.

8. 8

   Serve with a sprinkle of parsley and more shredded parmesan.