I created this recipe after getting inspired to experiment with varieties of mushroom other than the standard Crimini or Button. We subscribe to a CSA (organic produce box), and one week this spring we got a bag of oyster mushrooms. Up until this point I had always been intimidated by other mushrooms. I don’t know if I subconsciously worried they would poison us (clearly not the case given that the intimidating mushrooms were in the produce section of our local grocery store). These fateful oyster mushrooms encouraged me to branch out, and I have enjoyed many varieties ever since.

I have especially enjoyed working with Shiitake and King Trumpet mushrooms. Because these varieties have less water content, they brown faster, and consequently have a meatier, richer flavor. I decided to incorporate King Trumpet mushrooms into a rich tomato sauce for pasta, and decided to further boost the flavor with a little Marsala wine and veggie broth. The resulting recipe is warm, savory and has a depth of flavor that can rival (or beat?) any meat sauce.

To veganize this recipe, omit the cream and swap olive oil for butter. The resulting recipe is just as good, but has a little less richness.

Creamy Tomato Mushroom Pasta

Ingredients:

• 2 cups of King Trumpet mushrooms, chopped
• 1 tablespoon butter
• 1 tablespoon olive oil
• 2 large cloves of garlic, minced
• 1 medium-sized white onion, chopped
• 1 tablespoon olive oil
• 1/4 cup Italian parsley, minced
• 1/2 cup Marsala wine
• 1/4 cup veggie broth
• 1/3 cup cream
• 1 8 oz. can diced tomatoes
• 1 8 oz. can tomato sauce
• 1/2 of 1 6 oz. can of tomato paste
• Pepper, to taste
• 1 pound shaped pasta (with ridges or that create negative spaces, like Campanelle)
• Parmesan cheese

Instructions:

1. Heat olive oil and butter in a frying pan at medium-high heat. When the butter has melted, add the mushrooms. Stir and sauté until mushrooms have developed a brown crust — about 5 minutes. Remove from the pan and set aside.
2. Heat olive oil in the same frying pan at medium-high heat. Once the oil is shimmering, add the chopped onions. Stir and sauté until the onion begins to brown — about 7 minutes.
3. Add garlic and parsley and stir. Cook another 4 minutes. Be sure not to let the garlic get too brown.
4. Deglaze the pan with the Marsala wine and veggie broth. Add mushrooms. Cook for 3 minutes more.
5. Stir in cream and add tomato products. Cook at a simmer for 20 minutes, letting the liquid reduce. Be sure to stir occasionally to prevent the sauce from sticking to the pan.
6. Serve over pasta with Parmesan cheese.
7. Enjoy!

serves 4