Orecchiette in Garlic Wine Mushroom Sauce
Tender pasta ears with a creamy garlic, mushroom and wine sauce
Ingredients
- 450 g semolina flour
- 225 g water
- 4 tbsp olive oil
- 1 onion diced
- 4 garlic cloves minced
- 1/2 tsp dried sage
- 1/2 tsp dried thyme
- chopped parsley for serving
- 1 large package of mushrooms cleaned and sliced
- 1 cup dry white wine
- 1 cup cream
- juice of 1 lemon
- 1/4 cup grated parmesan
Instructions
- Combine the flour and water and mix. Once it comes together knead it a bit until it forms a rough ball. Wrap in plastic wrap and let sit for 10 minutes. Knead again for 2-3 minutes until smooth, wrap in plastic and let rest 30 minutes.
- Cut dough into 5 sections and one at a time (keeping the others covered in plastic wrap), roll a section into a long rope about 1/2-3/4 inch thick. Using a knife or bench scraper, cut off small 3/4 inch or so pieces. Dust them in flour lightly.
- Using a butter knife, draw each piece of dough across your countertop to create a curl. There are many youtube videos on this technique if you need help. Once you have a curl, open it up by flipping inside out over your finger tip, or just spread it open. Place on a floured baking sheet until ready to cook.
- Heat a large pot of salted water to a boil. When your sauce is cooking, add the pasta and cook for 3-6 minutes, depending on how thick your pasta is, or until it is al dente. You will finish it in the sauce.
- For the sauce, heat the oil over high heat in a large skillet. Add the mushrooms and pinch of salt and allow them to cook without moving until they start to release their liquid. Toss them until the liquid is absorbed, then let them really brown. Lower the heat to medium, add a little more oil if needed and add in the onion and garlic.
- Cook, stirring occasionally, until the onion is translucent. Add the wine and allow to boil, then add the cream and the dried herbs and salt and pepper to taste. Reduce heat to low and stir in the parmesan and 1/4 of the water you are cooking your pasta in.
- When pasta is ready, drain it and move it to the sauce. Cook for a few more minutes to reduce the sauce and squeeze over the lemon and give it a final taste. Serve with extra parm and chopped parsley on top.
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