Wild Mushroom & Toasted Almond Orecchiette
Just the perfect amount of richness, this mushroom pasta is so incredibly flavourful and delicious, its hard to beleive it only takes 15 minutes to make!
Makes 4 portions
1 package orecchiette
1/2 cup dry white wine
1 package dried mushrooms (or a fresh mix of wild or shitake)
2 ts EVOO
1 onion (finely diced)
2 cloves of garlic (crushed)
3 tbs butter
1/2 cup heavy cream
1/2 ts chillies
1 sprig of fresh thyme (or 1/2 ts dried)
Salt & pepper to taste
1/3 cup sliced almonds (toasted)
Cook the pasta as directed
If using dried mushrooms, rehydrate them with half the wine for 5 min.
Heat a large skillet at medium high heat. Add the almonds and stir until they turn golden brown. Remove them from the pan and reserve them for later.
Add the evoo & half the butter to the hot pan and sautee the onions until they start to brown.
Strain the mushrooms and add to the pan (save the wine for later) along with the thyme, garlic and chillies. Cook until all the moisture has evaporated from the mushrooms and the onions & garlic have caramelized
Add the wine and let reduce by at least half before adding the cream. Let simmer 4-5 min before adding the remaining butter and the cooked orecchiette. Toss it all together, making sure the sauce has coated the pasta completely.
Serve in large bowls and sprinkle the toasted almonds on each portion.