Meatless Monday: Pasta and Mushrooms with a Goat Cheese Sauce

Mushrooms go with everything, a fact that almost goes without saying. They work at breakfast when mixed with eggs. They work with all sorts of meats and grains, or just as a side. Off the top of my head, the only thing mushrooms probably don’t pair nicely with is cereal. Cheerios and cremini? Some oyster mushrooms with your granola?

This recipe from the Flourishing Foodie, a blog that I came across recently and really enjoy, uses two different mushrooms — shittake and portobello — tossed in a goat cheese sauce. 

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WHAT WORKED: Bucatini. I thought I had pappardelle at home, as called for in the original, but should have double checked.

WHAT DIDN’T: It was a little gritty from the goat cheese. I whisked my brains out to make it smooth, but the cornstarch slurry didn’t really alleviate the grit.

EASE OF PREPARATION: Easy to medium.

BEST FOR: A quick mid-week dinner.

SERVE WITH: A semi-dry white.

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Pasta and Mushrooms with a Goat Cheese Sauce
Adapted from the original at the Flourishing Foodie

  • 3 tbsp. olive oil
  • 2 garlic cloves, chopped finely
  • 1/2 red bell pepper, chopped finely
  • 1 portobello mushroom, sliced thin
  • 4 shiitake mushrooms, stemmed and sliced
  • 1 lb. long pasta (pappardelle is best; bucatini and fettuccine are good)
  • 1/4 cup dry white wine (I used a pinot grigio)
  • 8 oz. vegetable stock
  • 1 tsp. cornstarch
  • 4 oz. goat cheese, soft
  • 1 tbsp. butter
  • kosher salt and freshly ground black pepper
  • 2 oz. grated parmesan cheese

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Add oil to a large frying pan over medium-high heat. When it shimmers, add the garlic and cook until it just browns. Add the mushrooms and peppers to the pan and stir to coat in the oil.

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In a separate pan over high heat, bring water for the pasta to boil. Add a generous amount of kosher salt followed by the pasta. Cook to al dente, as prescribed by the manufacturer.

When the mushrooms soften, about 5 to 7 minutes, transfer them and the peppers to a plate and set aside. Add wine to the frying pan, reduce by half, and then add the stock.

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Add the cornstarch to a small mixing bowl. Use a small whisk and add a very small amount of water to the bowl, whisking to make a slurry. Add to the frying pan, followed by the goat cheese and butter. Reduce the frying pan heat to medium. Use the whisk to stir the sauce to prevent lumps while the sauce thickens. Adjust the sauce’s flavors with salt and pepper

2015-01-05 at 18-26-35Transfer the pasta to the frying pan with a pasta fork and toss with the sauce. Add the mushrooms and peppers, and transfer to a serving dish. Sprinkle grated cheese over the top and serve.

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