Spaghetti with Mushroom Cream Sauce
This easy pasta gets complex flavor from a combination of mushrooms (try a mix of cremini, shiitake, black trumpet, portobello, and chanterelle), cream, and a secret ingredient--tawny port.
Recipe from Fine Cooking Magazine
12 ounces dried spaghetti
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter
1 large shallot, finely chopped
1 pound mixed mushrooms, cleaned, trimmed, and sliced 1/4 inch thick
Freshly ground black pepper
2 tablespoons tawny port
1/2 cup heavy cream
1/2 cup sour cream
3 tablespoons chopped fresh parsley or 2 tablespoons chopped fresh tarragon
Grated Parmigiano-Reggiano, for serving
Over high heat, cook the spaghetti in a large pot of boiling salted water according to the package directions until al dente.
Meanwhile, heat the oil and butter in a 12-inch skillet over medium-high heat. Add the shallot and cook, stirring, until it just begins to color, 1 to 2 minutes. Add the mushrooms, 3/4 teaspoon salt, and a few grinds of pepper and stir constantly until the mushrooms begin to release their liquid, about 3 minutes. Lower the heat to medium and cook, stirring occasionally, until soft and lightly browned, about 5 minutes more.
Add the port and stir to deglaze the pan. Add the cream and sour cream, bring to a simmer, and reduce the heat to medium-low. Cook, stirring frequently, until the liquid reduces to a saucy consistency, about 2 minutes.
When the spaghetti is al dente, reserve 1/2 cup of the cooking water and drain the spaghetti. Add the spaghetti and the reserved water to the sauce. Toss over low heat, sprinkle with the parsley or tarragon, and toss again to combine. If the sauce seems thin, continue to toss until it has thickened a bit. Season to taste with more salt and pepper. Serve, sprinkling with the parmigiano at the table.