Sunday, May 10, 2015

Fusilli with Wild Mushrooms


This creamy delicious pasta takes its rich earthy flavors from dried wild mushrooms and dried porcini mushrooms.  The mushrooms are first sautéed with butter, garlic, marjoram and thyme then simmered in heavy cream.  A chicken or vegetable bouillon is added into the mix to bring the flavors together.  Add and coat the fusilli noodles into the sauce and you have a quick tasty pasta dish ready to serve in less than 30 minutes.  Enjoy.

Servings: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes

Ingredients:

1 cup dried wild mushrooms
1 cup dried porcini mushrooms
1 lb. dried fusilli
2 tablespoons butter
1 tablespoon olive oil
4 garlic cloves crushed
1 teaspoon finely chopped fresh thyme
1 teaspoon finely chopped fresh marjoram
1 cup heavy cream
1 chicken bouillon or vegetable bouillon
freshly ground black pepper

Soak the wild and porcini mushrooms in two cups of water for ten minutes.  Drain and set aside.

Bring 6 cups salted water to a boil in a large pot.  Add the dried fusilli pasta to cook for 12 minutes or until al dente.  Drain and set aside.

Place a large deep skillet over  medium high heat on the stove top.  Add the butter and olive oil to coat the pan.  When the butter is melted add the wild and porcini mushrooms to the pan along with the crushed garlic cloves.  Sauté the mushrooms until soft and fragrant (about 4-5 minutes).  Remove the garlic cloves from the pan and discard. Toss in the thyme and marjoram and let cook for another minute.  Pour in the heavy cream along with the bouillon and bring to a slow simmer.  Stir until the bouillon is completely diluted into the sauce and the cream has thickened slightly (about 2-3 minutes).

Remove the pan from the heat.  Quickly add the pasta to the sauce while it is still hot (pasta can be added in batches). Stir the pasta to coat with the sauce.  Season with salt and freshly ground pepper. Serve with fresh chopped marjoram to garnish and enjoy.