Mushroom Recipe
mafaldine, mushroom ragu, sherry cream, grana padano
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pasta
Mushroom ragu
Sherry cream sauce
Finishing & garnish
Method
Pasta
- 1
Boil pasta
Bring 4 liters of water to a rolling boil in a large pot. Add 2 tablespoons coarse salt. Add 12 oz mafaldine and cook until just al dente according to package instructions (typically 8–10 minutes), stirring occasionally to prevent sticking. Reserve 120 ml of pasta cooking water, then drain the pasta and set aside, keeping it warm.
Mushroom ragu
- 2
- 3
Sweat aromatics
In a wide sauté pan over medium heat, add 2 tbsp olive oil and 2 tbsp unsalted butter. When butter foams, add the finely diced shallots and cook 3–4 minutes until soft and translucent. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown.
- 4
Brown mushrooms
Increase heat to medium-high. Add the chopped mushrooms in a single layer as much as possible and let them sear without stirring for 2 minutes, then stir and continue cooking until they release their liquid and it mostly evaporates and the mushrooms are golden brown, about 6–8 minutes total.
- 5
Build ragu
Add 1 tsp tomato paste, 1 tsp soy sauce (or tamari), 1 tsp chopped thyme, and sliced sage (if using). Stir to coat mushrooms and cook 1 minute. Deglaze the pan with 60 ml dry white wine or dry sherry, scraping any browned bits from the bottom. Let the alcohol reduce by half (about 1–2 minutes). Add 200 ml stock, lower to medium heat, and simmer until mixture thickens slightly, about 4–5 minutes. Season with 1 tsp salt and 1 tsp freshly ground black pepper. Taste and adjust seasoning.
Sherry cream sauce
- 6
Cook shallot
In a small saucepan over medium heat, melt 1 tbsp butter. Add 1 minced shallot and cook gently until translucent, about 2 minutes.
- 7
Add sherry and cream
Add 60 ml dry sherry and simmer until reduced by about half (1–2 minutes). Lower the heat and stir in 120 ml heavy cream. Heat gently until it just begins to thicken, about 2–3 minutes; do not boil.
- 8
Finish sauce
Whisk in 120 ml reserved pasta water a little at a time to reach a silky consistency. Season with 1/4 tsp salt, 1/4 tsp black pepper and 1 tsp lemon juice if using. Remove from heat.
Assembly & finishing
- 9
- 10
Toss with pasta
Add the cooked mafaldine to the sauce and toss gently for 1–2 minutes so the pasta is coated and absorbs flavors. Remove from heat and stir in 50 g grated grana padano until melted into the sauce, reserving the remainder for finishing.
- 11
