8 oz. pasta
2 Tbsp olive oil
¼ cup butter
1 onion, finely diced
6 cloves pre-roasted garlic
2 pounds mushrooms portabella, cremini, shitake, thinly sliced
2 cups chicken stock
1 ½ cups heavy cream or half and half
Pinch of nutmeg
½ cup Parmesan, grated
Salt & ground black pepper, to taste
2 Tbsp fresh parsley, chopped
In a large pot, bring 2 quarts of water to a boil. Add ½ tablespoon salt, followed by the pasta. Cook until al dente (firm to the bite). Drain well.
While the pasta is cooking, make the sauce. In a large skillet (large enough to accommodate the pasta), add olive oil and melt 2 tablespoons butter over medium or medium-high heat. Add onion, sauté until tender stirring occasionally. Add garlic and mushrooms, cook until mushrooms are tender, about 4-5 minutes. Stir in chicken stock, then season with salt and pepper to taste.
Add the rest of the butter and heavy cream, and bring just to a boil. Reduce heat and let simmer for several minutes, until sauce has thickened slightly. Stir in nutmeg. Add Parmesan, then more if desired. Adjust seasoning to taste. Stir in pasta and cook on very low heat, tossing to combine for 1 minute until warm.
Serve immediately. Garnish with parsley if desired.
Recipe by Chef Barry Sexton