Creamy Spring Wild Mushroom Bucatini
Presented in partnership with Smithey Ironware
Pair with our Napa Valley Cabernet Sauvignon
Serves 3-4
- Diamond kosher salt
- ½ cup extra virgin olive oil, divided
- 1 pound mixed fresh wild mushrooms, torn into pieces (Chanterelle, King trumpet, oyster, shitake, or whatever is available)
- freshly ground black pepper
- 1 pound Bucatini pasta
- 2 shallots, finely chopped
- 4 cloves garlic, minced
- 1 cup shelled English peas
- 1 ¼ cup heavy cream
- 4 tablespoons unsalted
- 1 ¼ cup freshly grated parmesan
- 1 tablespoon fresh lemon juice
- 1 cup pea shoots
- for serving: microplaned parmesan, flake salt and freshly ground black pepper
- Fill a large stockpot ¾ full with water. Salt generously and bring to a boil.
- Heat SMITHEY DEEP FARMHOUSE SKILLET over medium-high heat. Add 3 tablespoons olive oil, plus ½ the mushrooms. Stir every couple of minutes, for about 5 minutes, or until mushrooms are brown and seared. Season with salt and pepper and transfer to a plate. Repeat with 3 tablespoons olive oil, remaining mushrooms and additional salt and pepper to season. Set all cooked mushrooms aside.
- While mushrooms are cooking, and once your pasta water has come to a boil, cook bucatini until al dente, about 9-10 minutes. Drain, reserving 1 cup of pasta water.
- After cooking your mushrooms, reduce heat under skillet to low. Add 2 tablespoons olive oil along with shallots, and garlic. Season with salt and pepper, and sauté until softened, about 1-2 minutes. Add ½ cup of pasta water and scrape bottom of the pan. Add peas and cook for 1 minute. Add cream, butter, and parmesan. Whisking constantly until cheese is incorporated. Add lemon juice and stir. Add pasta and mushrooms until heated through. If sauce is too thick, add couple tablespoons of pasta water.
- Plate and serve with pea shoots on top, microplaned parmesan, and season with flake salt and freshly ground black pepper.