This one skillet, three mushroom pasta is a simple weeknight dinner that packs in an insane amount of mushroom flavor from a sauce made of mushroom duxelle and garnished with crispy maitake.
Step 1: Heat your 12” skillet over medium high heat and add about 1 Tbsp EVOO and then 2 Tbsp butter.
Step 2: When it begins to bubble, add the shallots, then the garlic, and the minced button and porcini mushrooms with salt, pepper, and thyme (optional).
Step 3: Cook until the water has evaporated and the skillet seems dry.
Step 4: Then add the sherry and cook stirring until the alcohol has evaporated.
Step 5: Add your cream and stir until it begins to bubble and thicken a little.
Step 6: Turn off heat, taste for salt (adjust if needed), and set aside.
Step 7: Preheat oven to 450 and add the maitake mushrooms on a sheet tray with EVOO and parsley. Roast until crispy (15 minutes).
Step 8: While the mushrooms are roasting, bring 5 cups of water to a boil in your cast iron with salt.
Step 9: Add your pasta and cook until the pasta is just al dente (6-8 minutes).
Step 10: Then add your mushroom mixture and romano into the pasta with the chopped tarragon and stir.
Step 11: Allow the pasta to rest and sauce to thicken for 2 minutes before serving with the crispy mushrooms, parsley, and more romano.
