Uploaded October 2023 | Updated September 2026, 20 hours ago
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I feel certain that there is nothing unique about having decided to combine freshly-foraged mushrooms with a lovely aromatic pesto, in a cream sauce, on some pasta. In our case, we decided to use some locally hand-made ricotta ravioli. Optionally, add a toasted nut element – almost any nut will be excellent in this: pine nuts, pecans, sliced almonds, walnuts, even cashews will be good in this dish if you care to use them. Also, any mushrooms that you like or can get your hands on will work well in this recipe.
Everything comes together really quickly once the mushrooms are sauteed to your liking. Therefore, make sure that you have the water boiling ahead of time, and the mise en place for the sauce ready by the time the mushrooms are done. This can take half an hour or more – it’s hard to overcook mushrooms though they can burn if the temperature is too high.
Once done the sauce should be consumed right away. Excess sauce is probably still okay the next day, and should probably come back to a reasonable consistency with a minimum of effort – possibly using whole milk or more cream to encourage everything to re-emulsify.
Makes enough for 3-4 people, roughly 3 cups.
Equipment:
large skillet
cheese grater for Parmesan
boiling pot of pasta water (salted, not oiled)
Ingredients:
1 1⁄2 lb mushrooms We used cinnamon caps, pioppino and chanterelle mushrooms.
1-2 ea onions small; we used cippoline onions; shallots will also work
2 Tbsp basil pesto
1 cup heavy cream Do not cook with light cream, it will break.
1/4 cup nuts optional, many varieties will work, toast to perfection
1 Tbsp fresh basil leaves chiffonade
1 Tbsp fresh herbs thyme, rosemary, chives, parsley
1 oz Parmesan freshly grated
Pasta:
1 lb ricotta ravioli or an appropriate portion of your preferred pasta for cream sauces
Procedure:
1. Clean the mushrooms as needed: cultivated mushrooms may be brushed or wiped clean since they are grown in a sterile medium. Forest mushrooms are frequently dirtier and usually require rinsing in cold water. The sauteing process will drive out and moisture added by rinsing.
2. Slice the mushrooms into attractive slices and saute them in butter or ghee.
3. Add thinly sliced onion/shallot and allow the mushrooms and onions to caramelize together.
4. Start the pasta cooking at an appropriate moment in order for it to be ready around the same time as the sauce, perhaps immediately before the next step.
5. Once the mushrooms and onions look well-browned, add the cream and pesto, and mix well.
6. Allow the cream to reduce somewhat and the flavors to marry over medium-high heat. Taste and make preliminary adjustments.
7. Meanwhile, grate parmesan cheese and possibly chiffonade the basil.
8. Once the cream has reduced and the pasta is ready, add the pasta to the sauce in the skillet.
9. Get the pasta coated, and taste. Adjust with pasta water, lemon juice, salt, hot sauce, etc.
10. Plate the pasta and top with toasted nuts and chiffonade basil.
Music: bensound.com/royalty-free-music
Check our our Patreon! patreon.com/loveyourfood
Need a kitchen thermometer? Check out ChefsTemp! Use code LoveYourFood for 15% off a meat thermometer! shareasale.com/u.cfm?d=1003201&m=111859&u=3322095&afftrack=
I feel certain that there is nothing unique about having decided to combine freshly-foraged mushrooms with a lovely aromatic pesto, in a cream sauce, on some pasta. In our case, we decided to use some locally hand-made ricotta ravioli. Optionally, add a toasted nut element – almost any nut will be excellent in this: pine nuts, pecans, sliced almonds, walnuts, even cashews will be good in this dish if you care to use them. Also, any mushrooms that you like or can get your hands on will work well in this recipe.
Everything comes together really quickly once the mushrooms are sauteed to your liking. Therefore, make sure that you have the water boiling ahead of time, and the mise en place for the sauce ready by the time the mushrooms are done. This can take half an hour or more – it’s hard to overcook mushrooms though they can burn if the temperature is too high.
Once done the sauce should be consumed right away. Excess sauce is probably still okay the next day, and should probably come back to a reasonable consistency with a minimum of effort – possibly using whole milk or more cream to encourage everything to re-emulsify.
Makes enough for 3-4 people, roughly 3 cups.
Equipment:
large skillet
cheese grater for Parmesan
boiling pot of pasta water (salted, not oiled)
Ingredients:
1 1⁄2 lb mushrooms We used cinnamon caps, pioppino and chanterelle mushrooms.
1-2 ea onions small; we used cippoline onions; shallots will also work
2 Tbsp basil pesto
1 cup heavy cream Do not cook with light cream, it will break.
1/4 cup nuts optional, many varieties will work, toast to perfection
1 Tbsp fresh basil leaves chiffonade
1 Tbsp fresh herbs thyme, rosemary, chives, parsley
1 oz Parmesan freshly grated
Pasta:
1 lb ricotta ravioli or an appropriate portion of your preferred pasta for cream sauces
Procedure:
1. Clean the mushrooms as needed: cultivated mushrooms may be brushed or wiped clean since they are grown in a sterile medium. Forest mushrooms are frequently dirtier and usually require rinsing in cold water. The sauteing process will drive out and moisture added by rinsing.
2. Slice the mushrooms into attractive slices and saute them in butter or ghee.
3. Add thinly sliced onion/shallot and allow the mushrooms and onions to caramelize together.
4. Start the pasta cooking at an appropriate moment in order for it to be ready around the same time as the sauce, perhaps immediately before the next step.
5. Once the mushrooms and onions look well-browned, add the cream and pesto, and mix well.
6. Allow the cream to reduce somewhat and the flavors to marry over medium-high heat. Taste and make preliminary adjustments.
7. Meanwhile, grate parmesan cheese and possibly chiffonade the basil.
8. Once the cream has reduced and the pasta is ready, add the pasta to the sauce in the skillet.
9. Get the pasta coated, and taste. Adjust with pasta water, lemon juice, salt, hot sauce, etc.
10. Plate the pasta and top with toasted nuts and chiffonade basil.
Music: bensound.com/royalty-free-music
