Collezione Orrechiette with Creamy Mushrooms and Peas
Collezione Orrechiette with Creamy Mushrooms and Peas
40 minutes total
- Chicken
- Classic Blue Box
- Dairy/Cream
- Easy
- Extra Virgin Olive Oil
- Fall Recipes
- Garlic
- Gatherings
- Mushroom
- Weekend
- Weeknight
South Beach Wine & Food Festival 2018 Recipe
Collezione Orecchiette pasta is no longer available in the US. Barilla® Medium Shells or Al Bronzo Conchiglie can be substituted for Orecchiette pasta.
Ingredients
Serves 6
1 | Box Collezione Orecchiette |
1 | Garlic clove, chopped |
4 | Tablespoons extra virgin olive oil |
1 | Ounce dried wild mushrooms (porcini, morels), reconstituted |
6 | Ounces oyster mushrooms, sliced |
1 | Cup peas |
1 | Cup heavy cream |
1 | Cup chicken broth |
To taste | Salt and black pepper |
½ | Cup Parmigiano-Reggiano cheese |
1 | Tablespoon parsley |
Disclaimer
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Method
Step 1
Bring a pot of water to boil. Season with salt.
Step 2
Meanwhile in a skillet, sauté garlic in olive oil until slightly yellow. Add dried mushrooms and sauté 1 minute. Stir in sliced mushrooms and brown well, about 5 minutes over high heat.
Step 3
Add broth and cream, bring to simmer and season with salt and pepper.
Step 4
Add peas and cook for 3 additional minute over medium heat.
Step 5
Cook pasta according to directions, drain.
Step 6
Toss pasta with sauce. Add cheese and parsley before serving.