Angel Hair Pasta with Shiitake Cream Sauce

    Angel Hair Pasta with Shiitake Cream Sauce

    (137)
    2saves
    35min


    131 people made this

    Shiitake mushrooms have a very distinctive taste and are best prepared in a simple sauce that allows their flavour to shine.

    Ingredients
    Serves: 4 

    • 1 tablespoon olive oil
    • 1 clove garlic, minced
    • 1/2 onion, chopped
    • 185g fresh sliced shiitake mushrooms
    • 1/4 cup chicken stock
    • 1/4 cup white wine
    • 1/2 cup (125ml) thickened cream
    • salt to taste
    • ground black pepper to taste
    • 185g angel hair pasta
    • 2 tablespoons grated Parmesan cheese
    • 2 tablespoons chopped fresh parsley

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Saute garlic and onion in olive oil over medium heat; add mushrooms as the aroma develops. Add chicken stock and wine and cook until mixture is reduced to 1/2 volume. Blend in cream and reduce to desired thickness. Season with salt and pepper to taste.
    2. Meanwhile cook pasta in a large pot of boiling salted water until al dente.
    3. Drain pasta and toss with sauce until coated. Serve on small warmed plates, topped with grated Parmesan cheese and parsley.
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    Reviews and Ratings
    Global Ratings:
    (137)

    Reviews in English (137)

    by
    47

    WOW. really, really amazing flavor. I wanted to make a filling meal, so I roughly sliced/chopped up two boneless skinless chicken breasts and marinaded them in 3 Tb tomato sauce, 3 Tb soy sauce, 1 Tb peanut oil, a dash of cumin and a crushed clove of garlic (a big one). I let that set for an hour before I started with the mushroom sauce. After the aroma on the mushrooms began to develop and I tossed in the wine/broth, I also threw in the chicken (minus most of the marinade). Keep at medium heat as broth reduces and the chicken will cook through. Add the cream (I used 1/4c.milk, 1/4c. cream), and reduce to low-med as it reduces. It should finish around the same time as the pasta. You want to be careful not to over-cook the mushroom/chicken, because if it reduces too much you won't have enough sauce for the pasta. The recipe is brilliant. You don't need the cheese or parsely, really. I added some, but I thought it was flavorful and complex enough without it.  -  15 Apr 2005  (Review from Allrecipes USA and Canada)

    by
    33

    This was an excellent pasta recipe. I used all chicken broth instead of wine, and it turned out great. Plus, I added some sliced chicken on top and thickened it to taste with some cornstarch/water. Wonderful recipe!  -  31 May 2001  (Review from Allrecipes USA and Canada)

    by
    25

    3.5--Has potential and turns out well with some alterations (a 4.5), but as it is written, this recipe is only a 3. Tips: -You need a lot of salt and pepper to taste. -As the other reviews say, double up on the liquid, but follow what the recipe says about the solids. -The brand of chicken stock really affects the flavor. If you don't have good stock, just use all white wine. I actually thought it tasted better to forego the stock. -Leave out the stalks and just use mushroom heads; the former is too chewy. -The dish might do well with some spinach (for color) and chicken (for protein). Make it, and improve on it! It's got great potential as a base recipe!  -  05 Jan 2011  (Review from Allrecipes USA and Canada)

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