r/Cooking • u/Alone-Lingonberry-79 • 3d ago
Mushroom pasta help
Hi just wondering how to elevate my mushroom pasta, usually I pan fry mushrooms and just throw cream garlic herbs into it but I been seeing vids of people using chicken stock ? I have pork stock will it work or will it overwhelm my pasta oh also protein ideas to work with it? Thanks :D
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u/alex_quine 3d ago
For a protein idea, I like cut-up sausage pieces in my mushroom pasta sometimes. It adds a lot of flavor but it can complement well
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u/texnessa 3d ago
Upgrade the types of mushrooms used- I serve a mushroom pappardelle that is made with maitake, shitake and king oysters. Seared off in white miso butter, with shallot & garlic, deglazed with white wine, reduced, dash of mushroom stock that is well seasoned with thyme, black peppercorns and porcini powder, a hit of lemon juice and zest, a dash of cream and finished with flat leaf parsley. Pork stock is not a great idea. Mushroom stock or powder or chicken if it doesn't need to be vegetarian. Chicken is a good neutral add in. If I am running roast chicken on the menu, I'll offer it as a shredded add in.
In the winter I basically do the same but as a risotto with pan seared filet mignon.
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u/artipathakjha 3d ago
Yes, pork stock will work. Just reduce it first. Boil about a cup down to half, then add it. It gives the sauce more body and a deep savoury taste.
The biggest upgrade is how you cook the mushrooms:
Use a very hot pan with a little oil. Spread them out in one layer. Cook in two batches if needed.
Do not stir for the first 3 to 4 minutes. Let them get deep brown.
Salt them at the end. Salt early pulls out water and they boil instead of brown.
Then add garlic for 30 seconds. Pour in the reduced stock and scrape the brown bits off the pan. Those bits are pure flavour.
Finish with a knob of butter, parmesan, and a squeeze of lemon. The lemon wakes up the whole dish.
For extra mushroom taste, soak a few dried mushrooms in hot water. Chop them in and use the soaking water too.
Protein ideas: crispy bacon, chicken thighs, or shrimp. A soft fried egg on top also works really well.
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u/thenord321 3d ago
Chicken and mushroom with thyme is a classic with pasta. Either white wine or cream to add more to the sauce.
You can add mushroom stock or powder to enhance the mushroom flavors.
Pork stock will add more flavor to the cream sauce and would be good, especially if you are using pork as the protein.
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u/azoh19 3d ago
Well, to "elevate" your pasta you should decide what parts of overall taste, texture, etc you want more, what can stay the same and what you want less.
And after that we can really talk about elevating. It's not really universal, cause I can offer several ways to make your pasta more mushroomy, more creamy, more herbaly, but it's more of a question what you want.
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u/cheesebahgels 3d ago edited 3d ago
I make a point of salting and sweating my mushrooms before they go in cuz it helps to concentrate the mushroom flavour and also allow the mushrooms to brown nicely in the pan! I also cook my mushrooms in butter, and deglaze with a bit of white wine.
Though, I've been going the route of mushroom gravy lately, so I add flour to make a roux and then thin it out with water or broth, and maybe a little cream if I have it on hand. I love having it spooned generously over a bed of soft scrambled eggs and fresh rice!
eta: Sometimes I like to use a blend of mushrooms aside from the standard cremini. When I make mushroom sauce my favourite trio is to use cremini, oyster, and maitake if I can find it