Collezione Orecchiette with Creamy Wild Mushrooms & Peas Sauce

South Beach Wine & Food Festival 2018 Recipe



Ingredients for 6 people

  • 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
  • Salt and black pepper to taste
  • ½ cup Parmigiano-Reggiano cheese
  • 1 tablespoon parsley


  1. 1
    Bring a pot of water to boil. Season with salt.
  2. 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.
  3. 3
    Add broth and cream, bring to simmer and season with salt and pepper.
  4. 4
    Add peas and cook for 3 additional minute over medium heat.
  5. 5
    Cook pasta according to directions, drain.
  6. 6
    Toss pasta with sauce. Add cheese and parsley before serving.

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