When I visiting New York City recently, my friends and I ordered a few dishes to share at a very cool eatery called The Smith.
We ordered their Wild Mushroom Bucatini and promptly ordered another one after it came because we wolfed it down, it was so ridiculously good. I couldn’t stop thinking about it so I came up with this recipe. I actually submitted it as one of my recipes for Coastal Design Magazine’s next issue. I was so excited to share it with the world because it might be one of the most delicious things I’ve ever eaten. Sadly, the magazine folded when the quarantine hit. The editor was gracious enough to let me share it here on the blog and the very talented photographer Kindra Clineff sent me this images. So yay you get to have it dear blog readers!
The thing that makes it amazing (besides the butter, garlic and shallots) is the white wine. It is pucker-y and full of umami and makes your mouth sing. It is comfort food yet you feel surprisingly good after eating it.
I love all the salads and grilled meat in the summer but sometimes it’s still nice to fire up your stove and make something that makes you feel like you’re in a restaurant. It comes together surprisingly fast too. If your people like mushrooms, I highly recommend for an at home date night, cooking for one, or – hopefully soon – having dinner guests over.
Hope you are all well and staying sane/safe!
Happy Cooking, xoxo Katie
Wild Mushroom Bucatini
1 pound bucatini pasta, cooked according to package
4 Tablespoons of butter (1/2 stick)
½ cup of shallots, diced
2 garlic cloves, diced
1-1.5 pounds of sliced mushrooms, such as porchini, baby bellas, or any foraged variety
½ tsp. salt, ¼ tsp. pepper
1 cup white wine
2 cups chicken broth
½ cup cream
1/2 cup parmesan, grated preferably into course bits with a blender or food processor for texture, plus more for serving
¼ cup finely chopped parsley (optional)
In a large pot, boil water for pasta, then cook according to package directions. Take care to salt the water and drizzle a bit of oil in it.
Melt butter in large pan over medium heat. Add shallots, stirring frequently while they sautee for 2-3 minutes. Add garlic and cook for 1 minute more. Add mushrooms and cook for 10 minutes, until they’ve released their water and browned a bit. When they are cooked, scrape into a bowl. Add the wine to the pan and let it reduce about 10 minutes over med-low heat. Then add the chicken broth and let it reduce for 10-15 minutes, then add cream and stir. Add mushrooms back to the pan and reheat. Remove from heat and stir in parmesan and parsley if desired. Toss with cooked pasta and serve immediately, with more pepper or parmesan if desired.