The Sister pinned a recipe the other day on Pinterest that looked really good. As I tend to do when this happens, I repinned the recipe to my Things I Want To Cook board and checked out the originating website.
I was struck by the beauty of the design, followed by the wonderful array of recipes displayed at Seasons & Suppers. Written by a Muskoka, Ontario resident named Jennifer, S&S cues up recipes based on the seasonally available ingredients in her hometown, located just east of Lake Huron in the central part of the province.
I spent quite a bit of time on her site pinning her creations to my board and decided that we would put the first of the bunch in play this week, a pasta and mushroom dish with a lot of French elements.
WHAT WORKED: Ordinarily, I’m not a big fan of tarragon, but it was a nice addition here. The mustard overpowered it mostly, but there was enough to leave a lingering, but gentle, flavor.
WHAT DIDN’T: Wegmans. I don’t know what it is lately about the store in Fairmount, but the mushroom selection was terrible. I ended up buying prepacked white button and cremini ‘shrooms, as the remainder did not look good at all.
WHAT DID THE WIFE SAY: She enjoyed it, but the thrust of the evening’s conversation centered around our very chatty four-year-old and her day.
WILL IT MAKE ANOTHER APPEARANCE: I think so. We eat a lot of mushrooms around here, and this is a quick, classy pasta dish that could be an entree or side, depending on the evening and crowd.
Pasta With Mushrooms in a Mustard Cream Sauce
Adapted lightly from the original at Seasons & Suppers
- 16 oz. mixed fresh mushrooms (crimini, shiitake or white button), washed and sliced thin
- 2 tbsp. olive oil
- 1/2 cup white wine
- 1 tbsp. coarse grain mustard (I used a coarse-grain Dijon mustard)
- 1 tsp. dried tarragon
- 1/2 cup heavy cream (I actually used 1/4 cup heavy cream and 1/4 cup half-and-half in an effort to use up some of the latter that is in my fridge)
- Salt and freshly ground pepper
- Long pasta, such as fettuccine, linguine or tagliatelle
- 1/2 cup grated Parmigiano-Reggiano cheese
Set a large skillet or Dutch oven over a burner set to high heat. Add oil and when it shimmers, add the mushrooms to the pan. Stir to coat in oil, then cook until they sweat and begin to brown, about 8 to 10 minutes.
Bring a large pot of cold water to boil over high heat. Add a liberal amount of kosher salt and cook your pasta to 1 minute less than the package’s directions for Al Dente. With about one minute before the pasta is done, reserve 1 cup of pasta cooking water and set aside.
Reduce the heat under the mushrooms to medium. Add mustard and tarragon and stir in. Add the wine, and stir forcefully to scrape up any brown bits from the bottom of the pan. Reduce heat to medium-low, then add the cream and half of the grated cheese. Stir well to combine and taste, making any last minute flavor adjustments with salt and pepper.
Using a pair of tongs, transfer the pasta to the mushroom pan and stir to combine. Add 1/4 cup of the pasta water and stir together. Cook 1 minute, adding more pasta water if needed to thin out the sauce. Add the rest of the grated cheese and toss again. Transfer to a serving bowl and serve hot.