This Rosemary Cream Mushroom Pasta recipe is for the mushroom lovers. Cue the choir, “hallelujah!” To the mushroom haters, sorry I promise to offer non-mushroom dishes in the future. My husband is one of those mushroom haters. He claims it’s because he went to school next to a mushroom farm. He really did. I guess I’ll give him a free pass. 😉
To my fellow mushroom loving friends: I give you not one, but TWO yummy varieties of mushrooms in this delicious dish. What?! The mushroom lovers rejoice!
Here’s the down low, friends. These mushrooms are sauteed in butter: there isn’t really any other way to eat mushrooms in my opinion. They are splashed with white wine for a nice sweet flavor. They are joined by comforting pasta: because obviously mushrooms and pasta are BFFs They are tossed with fresh spinach because, let’s be honest, we could all use a little green in our lives. And let’s not forget the the shining star, rosemary! The fresh rosemary adds a beautifully subtle taste. The aroma alone will get your taste buds excited!
Cook pasta according to package instructions. While pasta is cooking chop the shallots, mushrooms and garlic, set aside. When pasta finishes cooking, transfer to a medium sized bowl and toss with a drizzle of olive oil, set aside.
Heat butter and olive oil in a large skillet on low heat until butter is melted. Then saute the shallots until the color becomes translucent and they smell fragrant. About 3 minutes.
Stir in the sliced mushrooms and cook 5-7 more minutes stirring occasionally until mushrooms are golden brown.
Take half of the spring of rosemary and chop it up, leave the rest on the spring. Add both, the chopped rosemary, and remaining spring to the mushrooms. Add chopped garlic and stir everything together. Let cook for an additional 2-3 minutes.
Turn the mushroom pan to medium heat and add the white wine to the mushrooms. It will be steamy! Let cook for 2-3 minutes, turn heat back down to low and then pour in the half and half and add the black pepper and pinch of nutmeg,