Description
This Cream of Mushroom Pastina recipe is a comforting, creamy pasta dish made with finely pureed mushrooms and tender acini di pepe pasta, enriched with heavy cream and Pecorino Romano cheese. It combines sautéed sliced mushrooms for texture with a luscious mushroom sauce, creating a rich and satisfying vegetarian meal perfect for cozy dinners or special occasions.
Ingredients
Scale
Mushrooms
- 1 lb. cremini or baby bella mushrooms, rinsed, divided (12 oz. finely ground, 4 oz. thinly sliced)
Fat and Oil
- 2 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. unsalted butter, divided
Vegetables and 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: In a food processor, pulse 12 oz. of the mushrooms until finely ground. It’s normal to have some pieces slightly larger than others. Thinly slice the remaining 4 oz. of mushrooms and set aside.
- Caramelize Sliced Mushrooms: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter melts, add the sliced mushrooms. Stir frequently and cook until the mushrooms are browned and nearly crispy, about 8 minutes. Season with kosher salt and transfer the cooked mushrooms to a plate.
- Cook Pureed Mushrooms: In the same skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until the butter melts. 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 the heat to medium and add the finely chopped shallot and garlic to the pureed mushrooms. Season with kosher salt and cook, stirring frequently, until the 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 and season with salt. Reduce the heat to medium-low and cook, stirring occasionally to prevent sticking. Add more broth if the liquid evaporates too quickly. Cook until the pasta is al dente, approximately 12 minutes.
- Finish with Cream and Cheese: Stir in the heavy cream and grated Pecorino Romano cheese. Continue cooking, stirring frequently, until the cheese melts and the sauce is creamy and smooth, about 2 to 3 minutes.
- Combine and Serve: Fold in the caramelized sliced mushrooms before serving to add texture and extra mushroom flavor. Serve warm for a comforting meal.
Notes
- You can substitute cremini or baby bella mushrooms with white button mushrooms if preferred, though the flavor will be milder.
- If you do not have acini di pepe pasta, any small pasta such as orzo or tiny elbow macaroni will work.
- Use low-sodium vegetable broth so you can control the salt level better.
- For a richer taste, feel free to add a splash of white wine when cooking pureed mushrooms before adding shallots and garlic.
- Leftovers keep well refrigerated for up to 3 days; reheat gently with a splash of broth or cream to restore creaminess.
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 45mg
