Chicken Of The Woods Mushroom Pasta
Chicken of the Woods mushroom pasta combines tender, juicy Chicken of the Woods mushrooms with al dente pasta, garlic, butter, and herbs for a flavorful dish. It's a simple yet delicious recipe that highlights the unique taste and texture of these wild mushrooms.
Equipment
- Large pot for boiling pasta
- Large skillet or frying pan
- Sharp knife
- Cutting Board
- Spoon
- Whisk
Ingredients
- 1 pound dried pasta your favorite shape
- 1 pound fresh chicken of the woods mushrooms cleaned and shredded (or 12 oz. chopped store-bought)
- 3 tablespoons olive oil
- 4 cloves garlic minced
- 1/2 cup dry white wine optional
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper to taste
Instructions
Boil the Pasta
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente.
Sauté the Mushrooms
- While the pasta cooks, heat olive oil in a large skillet over medium heat. Add the shredded chicken of the woods mushrooms and cook for 5-7 minutes, stirring occasionally, until golden brown and fragrant.
Flavor Boost (Optional)
- If using, add the white wine to the pan and cook for an additional minute, scraping up any browned bits from the bottom. This deglazes the pan and adds a layer of flavor.
Create the Creamy Sauce
- Pour in the heavy cream and bring to a simmer. Reduce heat slightly and simmer for 3-5 minutes, until the sauce thickens slightly.
Cheese and Herbs
- Stir in the Parmesan cheese, parsley, and thyme. Season generously with salt and pepper to taste.
Combine and Serve!
- Drain the cooked pasta and add it directly to the skillet with the sauce. Toss to coat the pasta evenly with the creamy goodness.
- Serve immediately with a sprinkle of extra Parmesan cheese and freshly ground black pepper, if desired.