More Tasty Ideas
Rosemary and Orange Olive Oil Cake
This is one of my favorite recipes when in need of an elegant and tasty treat. This cake is unbelievably moist with a light floral and fruity flavor thanks to the olive oil. I love pairing flavors such as lemon or orange with this cake to enhance the taste of the olive oil.
Browned Butter Mushroom & Thyme Cream Pasta
A rich, silky pasta with browned butter, sautéed mushrooms, fresh thyme, garlic, and just enough lemon to brighten the sauce. The creamy béchamel-style sauce comes together entirely in the skillet, then the pasta is finished right in the pan so every strand of pappardelle is coated.
Vanilla Bean Skillet Creme Brulee
Classic crème brûlée gets a skillet treatment in this simple, elegant dessert. A silky vanilla custard is baked low and slow in individual No. 4 skillets, chilled until perfectly set, then finished with a thin layer of caramelized sugar for that signature crackly top.
Browned Butter Mushroom & Thyme Cream Pasta
Faith Kennedy
4 -6
15 minutes
30 minutes
Italian
Dinner, Entree, Main Meal
A rich, silky pasta with browned butter, sautéed mushrooms, fresh thyme, garlic, and just enough lemon to brighten the sauce. The creamy béchamel-style sauce comes together entirely in the skillet, then the pasta is finished right in the pan so every strand of pappardelle is coated.
Ingredients
- 12 - 16 oz pappardelle
- 4 tablespoons butter
- 8 oz mushrooms, sliced
- 3 cloves garlic, minced
- 1–2 teaspoons fresh thyme, plus more for finishing
- ½ teaspoon lemon zest, plus more for finishing
- 2 tablespoons all-purpose flour
- Salt and freshly ground black pepper
- Pinch of freshly grated nutmeg
- ½–1 cup chicken broth
- ½ cup heavy cream
- ½ cup milk
- 1–2 teaspoons fresh lemon juice
- Pasta water, as needed
Directions
Melt the butter in a large skillet over medium heat. Let it cook until it begins to foam and turns lightly golden and fragrant.
As the butter begins to brown, add the sliced mushrooms, minced garlic, fresh thyme, and a little lemon zest. Cook until the mushrooms are tender and lightly browned, stirring occasionally.
Sprinkle the flour over the mushrooms and stir thoroughly to coat everything. Continue cooking for a few minutes, stirring frequently, until the flour takes on a slightly deeper golden color and the roux is well cooked.
Season with salt, freshly ground black pepper, and a small pinch of nutmeg.
Slowly add the chicken broth a little at a time, stirring constantly as you go. This allows the roux to absorb the liquid and creates a smooth sauce. Continue adding broth until the mixture loosens and becomes creamy.
Stir in the heavy cream and milk. Continue cooking gently until the sauce thickens and coats the back of a spoon.
Add a squeeze of fresh lemon juice and a little more thyme. Taste and adjust the salt and pepper as needed. Remove the skillet from the heat while you cook the pasta.
Bring a large pot of generously salted water to a boil. Add the pappardelle and cook until just al dente, following the package directions.
Before draining, reserve about ½ cup of the pasta water. Drain the pasta.
Add the drained pappardelle directly to the skillet with the mushroom cream sauce. Add about ¼ cup of the reserved pasta water and toss thoroughly, making sure the sauce coats every strand of pasta.
If the sauce is too thick, add a little more pasta water, a splash at a time, until it reaches a silky consistency and coats the pasta evenly.
Finish with fresh thyme and a little more lemon zest. Toss once more and serve immediately while the sauce is silky and warm.
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Vanilla Bean Skillet Creme Brulee
Rosemary and Orange Olive Oil Cake