Description
This Creamy Mushroom Pastina is a comforting and flavorful Italian-inspired dish featuring finely ground and caramelized cremini mushrooms simmered with aromatic shallots and garlic. The tiny acini di pepe pasta is cooked in a rich mushroom broth, finished with heavy cream and Pecorino Romano cheese for a luscious, velvety sauce. Perfect for a cozy meal that highlights earthy mushroom flavors and creamy textures.
Ingredients
Scale
Mushrooms
- 1 lb. cremini or baby bella mushrooms, rinsed, divided (12 oz. finely ground, 4 oz. thinly sliced)
Cooking Fats
- 2 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. unsalted butter, divided
Aromatics
- 1 large shallot, finely chopped
- 8 garlic cloves, finely chopped
Liquids
- 2 1/3 cups (or more) low-sodium vegetable broth
- 1 cup heavy cream
Pasta and Cheese
- 8 oz. acini di pepe or pastina
- 2 oz. Pecorino Romano, finely grated (about 1 cup)
Seasoning
- Kosher salt, to taste
Instructions
- Prepare Mushrooms: Rinse the mushrooms. Using a food processor, pulse 12 oz. of the mushrooms until finely ground, allowing some varied textures. Thinly slice the remaining 4 oz. and set aside for later use.
- Caramelize Sliced Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. When the butter melts, add the sliced mushrooms. Stir frequently, cooking until they are browned and nearly crispy, about 8 minutes. Season with kosher salt to taste, then transfer the cooked mushrooms to a plate and set aside.
- Cook Pureed Mushrooms: In the same skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat. Add the pureed mushrooms and cook, stirring occasionally, until they start to brown and most moisture evaporates, about 10 minutes.
- Sauté Aromatics and Simmer: Lower heat to medium, add finely chopped shallot and garlic to pureed mushrooms. Season with kosher salt and cook, stirring frequently, until shallots soften, about 5 minutes. Pour in the vegetable broth, scraping the bottom of the pan to lift any browned bits. Bring the mixture to a simmer.
- Cook the Pasta: Add the acini di pepe pasta to the simmering mushroom broth. Season with salt, reduce heat to medium-low, and cook while stirring occasionally to prevent sticking. Add more broth if liquid evaporates too quickly. Cook until pasta is al dente, approximately 12 minutes.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Pecorino Romano cheese. Continue cooking and stirring frequently until the cheese melts and the sauce becomes creamy and smooth, about 2 to 3 minutes.
- Combine and Serve: Fold the caramelized sliced mushrooms back into the creamy mushroom pasta to add texture and enhanced mushroom flavor. Serve warm for a comforting, creamy mushroom pasta dish.
Notes
- You can substitute cremini mushrooms with baby bella or button mushrooms if unavailable.
- Adjust the amount of vegetable broth as needed to ensure the pasta cooks properly and the sauce reaches desired consistency.
- Use low-sodium broth to better control salt levels in the dish.
- For a richer flavor, consider finishing with a drizzle of truffle oil (optional).
- Acini di pepe is a tiny pasta; if unavailable, substitute with orzo or finely diced small pasta shapes.
