Buttery Wild Mushroom Pasta With Burrata And Herbs
I love talking to the wild mushroom vendor at the farmer’s market. He always has excellent suggestions for the best mushrooms for different recipes. On a recent Saturday morning, I told him I was going to make a delicious wild mushroom pasta with butter, burrata, and lots of herbs (all ingredients I picked up from my favorite vendors). The result was a mushroom lovers dream. And the best part: It was so easy to make!
The earthy flavors of the wild mushrooms complement the creamy texture of the burrata. Combine that with the bursts of flavor from the fresh herbs, and you have the perfect meal.
Wild Mushrooms
The most essential ingredient for this recipe is wild mushrooms, of course. You can find a nice variety of wild mushrooms in most high-end grocery stores, but the best selection is almost always a farm market vendor. They know so much about mushrooms and can help you pick the best options for your pasta.
I like using fresh mushrooms only and tend toward a combination of two or three of the following: porcini mushrooms, oyster mushrooms, wood ear mushrooms, hen of the woods mushrooms, morels, and chanterelle. I also add baby bellas and shitake mushrooms to round it out.
It’s essential to clean the mushrooms thoroughly before cooking.
What You Need To Make Wild Mushroom Pasta with Burrata and Herbs
- Wild Mushrooms: I use a combination of fresh mushrooms, choosing 2-3 varieties from the list above. You can add dried mushrooms since it’s often hard to find varieties such as porcini fresh. But try to use only one dried mushroom variety at the most. For four servings, you will need at least 1 pound of mushrooms.
- Pasta: Use a long, wider pasta such as tagliatelle or fettuccine. Fresh pasta or dried works fine.
- Fresh Herbs: Fresh thyme leaves, basil, sage, and tarragon make a great combinations.
- White Wine: Use a good quality dry white wine.
- Cheese: Burrata and parmesan add a creaminess to the pasta.
- Lemon Juice
- Garlic
- Butter
Step-By-Step How To Guide
- Step 1: Prepare the mushrooms by cleaning and cutting them into bite-size pieces. I like keeping some smaller mushrooms whole or halved to preserve their distinctive shape. At the same time, mince the garlic and clean and chop the fresh herbs.
- Step 2: Bring a large pot of salted water to a boil. While the mushrooms are cooking, cook the pasta according to the package directions until al dente. Reserve a cup of the starchy pasta water.
- Step 3: Meanwhile, heat a large skillet over medium-high heat. Add two tablespoons of olive oil. When the oil is hot, add the mushrooms. To achieve the perfect caramelization, cook undisturbed for about 5 minutes. Stir and cook another 3-5 minutes. The mushrooms should be a golden brown color and perfectly caramelized. You may need to cook in batches to avoid over filling the pan with mushrooms. It’s better to cook the mushrooms in one even layer.
- Step 4: Once all the mushrooms are cooked, add the butter, garlic, and about 3/4 of the fresh herbs. Cook for 2-3 minutes.
- Step 5: Add the wine and freshly squeezed lemon juice. And return to a simmer.
- Step 6: Add the cooked pasta and stir to combine. Season with salt and black pepper. If the pasta seems too dry, add a splash of pasta cooking water.
- Step 7: Divide among pasta bowls and break the burrata over the top of each bowl. Top with the remaining fresh herbs and parmesan cheese.
Tips For Success
Tip 1: Timing. Not all mushrooms cook at the same rate. So sautee the more hearty mushrooms first, then add the smaller or more delicate mushrooms later. Ensuring a more even cook. Using a large saute pan gives them room to cook.
Tip 2: If you want creamy mushroom pasta, you could add heavy cream at the same time you add the wine. You would only need about 1/4 cup.
I hope you enjoy making and savoring this delicious buttery wild mushroom pasta with burrata and herbs as much as I do. Combining earthy mushrooms, creamy burrata, and aromatic herbs creates a delightful flavor. Whether preparing a special meal for guests or simply treating yourself to a comforting dish, this wild mushroom pasta is a wonderful choice that never fails to impress.
Wild Mushroom Pasta With Burrata And Herbs
Ingredients
- 1 lbs wild mushrooms, cut into bite size pieces porcini, wood ear, hens of the woods, chanterelle, morel or shitaki
- 12 oz. Pasta tagliatelle or fettuccine
- 2 tablespoons olive oil
- 6 tablespoons butter
- 2 cloves garlic, minced
- 1/2 cup fresh basil chopped
- 3 tablespoons fresh thyme leaves
- 1 tablespoon sage chopped
- 1 tablespoon tarragon leaves chopped
- 3 tablespoons fresh lemon juice
- 3/4 cup dry white wine
- 8 oz burrata cheese
- 1/4 cup parmesan cheese
Instructions
- Prepare the mushrooms by cleaning and cutting them into bite-size pieces. I like keeping some smaller mushrooms whole or halved to preserve their distinctive shape. At the same time, mince the garlic and clean and chop the fresh herbs.
- Bring a large pot of salted water to a boil. While the mushrooms are cooking, cook the pasta according to the package directions until al dente. Reserve a cup of the starchy pasta water.
- Meanwhile, heat a large skillet over medium-high heat. Add two tablespoons of olive oil. When the oil is hot, add the mushrooms. To achieve the perfect caramelization, cook undisturbed for about 5 minutes. Stir and cook another 3-5 minutes. The mushrooms should be a golden brown color and perfectly caramelized. You may need to cook in batches to avoid over filling the pan with mushrooms.
- Once all the mushrooms are cooked, add the butter, garlic, and about 3/4 of the fresh herbs. Cook for 2-3 minutes.
- Add the wine and freshly squeezed lemon juice. And return to a simmer.
- Add the cooked pasta and stir to combine. Season with salt and black pepper. If the pasta seems too dry, add a splash of pasta cooking water.
- Divide among pasta bowls and break the burrata over the top of each bowl. Top with the remaining fresh herbs and parmesan cheese.
