The Fungus Among Us

You know how sometimes you get an overwhelming food craving? It could be for something so bad, it’s good (fried mac n’ cheese), for something that’s a delicacy (steak with truffle butter) or just for something you’ve neglected to eat lately (mushrooms). In my case, the latter most is the culprit.

I didn’t often eat mushrooms growing up, as my dad disdainfully referred to them as “fungus” and refused to touch raw ones with the proverbial ten foot pole. My mom would sometimes sneak them into her spaghetti sauce, but that was about it. Truthfully, it wasn’t until I ate an appetizer of brie and crab stuffed mushrooms in college (and the heavens shined down mushroom radiance from above) that I began to get passionate about the woodsy little guys. And now, after the advent of the DeKalb Farmer’s Market, I have access to just about every variety imaginable. For those of you that don’t, this recipe is still within reach because I actually prefer the garden variety cremini in this sauce. You’re certainly welcome to experiment with shitakes or chanterelles, but the luscious wine, cream and freshly grated Parmesan combination make a mushroom splurge (have you seen the price on chanterelles?!) unnecessary.

Bowties in Cremini Cream Sauce
Serves 2

8 oz. bowtie pasta
2 tbsp. extra-virgin olive oil
8 oz. cremini mushrooms, wiped clean and thinly sliced
3 cloves garlic, minced
2 tsp. minced fresh thyme leaves
¼ c. dry red wine
1 c. heavy cream
1 tsp. sea salt
½ tsp. black pepper
2 tbsp. unsalted butter
¼ c. Parmesan cheese, grated
2 tbsp. fresh flat-leaf parsley, chopped

In a large pot of boiling salted water, cook the bowties until tender, about 8-10 minutes. Drain, return to the pot and cover.

While the pasta is cooking, heat the olive oil over medium-high heat in a large sauté pan. Add the mushrooms and cook, stirring, until soft, 4 to 5 minutes. Add the garlic and thyme and continue cooking 2 minutes more. Add the wine and reduce until all the liquid has evaporated. Add the cream, salt and pepper and bring to a boil. Reduce the heat to low and simmer until the sauce thickens, about 5 minutes. Add the butter and Parmesan and stir to combine. Adjust seasonings to taste.

Add the pasta to the sauce and cook until the pasta is just heated through. Remove from the heat and sprinkle with parsley.