Creamy Mushroom Pasta
This is a really nice date night or meatless Monday recipe! You can easily add grilled chicken, seared scallops, or another protein option if you want to.
Time: 30 minutes
4 oz dry pasta (two servings)
1 tablespoon butter or olive oil
1/2 cup diced white onion
2 cloves garlic, minced
1/2 - 1 cup white wine (I like using a dry sauvignon blanc)
1 cup diced or sliced shiitake mushrooms
1/2 cup diced or sliced baby bella mushrooms
1 cup heavy cream
1 cup freshly grated gruyere
1/2 teaspoon sugar or honey
salt + pepper to taste
Bring a large pot of salted water to a boil and cook your pasta according to the package instructions. When the pasta is done cooking, save a cup of pasta water and then drain the rest. Keep covered.
Add butter or olive oil to a sauce pan and melt over medium low heat. Add in the onion and garlic, stir to coat, and cook until the onion is translucent. Add in the mushrooms, stir to coat and sauté until soft. Deglaze with a splash of wine (about 1/4 cup).
Continue sautéing the mushrooms until they are fully softened. Deglaze with another splash of wine to pick up the flavor sticking to the pan, then add in 1/2 cup pasta water and 1 cup heavy cream, gruyere cheese, honey, salt + pepper.
Stir everything until the cheese is melted. If the sauce is getting too thick, turn the heat down and add a little bit (2 tablespoons at a time) of pasta water. If the sauce is too thin, keep it on simmer until it thickens. Once the sauce is silky and creamy, add in your cooked pasta and stir.
Split into bowls or plates and enjoy!