I made this amazing mushroom filling for our fancy Xmas day dinner and had a lot leftover. I also had a pack if burrata that was nearing end of life. So I cooked pasta and added a little truffle oil to make one tasty meatless Monday meal!
1 lb cremini mushrooms, cleaned
2 medium shallots
1 clove garlic
2 TBSP butter
1/4 c parsley, chopped
Salt and pepper
8 oz pasta
4 oz burrata, chopped
Bring a large pot of salted water to a boil. Cook pasta according to package.
Put the mushrooms, shallots and garlic in a food processor and pulse until finely chopped but not puréed; scrape the bowl as needed.
Heat the butter and oil in a large skillet over medium heat. Add the mushrooms, cover, and cook, stirring occasionally, until the mushrooms are very soft and fragrant, 3 to 5 minutes. Don’t let them brown. Uncover and cook until the pan is mostly dry, 2 to 3 minutes. Add the parsley; season with 1/2 tsp salt and pepper to taste.
Add pasta to the mushroom sauce and 1/4 c pasta water, stir to combine added more pasta water as needed. Cook about 1 minutes over medium low heat.
Serve with a little burrat, parmigiano and drizzle of truffle oil.
Serves 2 – 4.