Medley of Japanese Mushrooms with Orecchiette

Name: Medley of Japanese Mushrooms with Orecchiette
Yield: serves 4
Ingredients: 8 ounces dried orecchiette; 2 tablespoons thinly sliced bacon (about 1 piece); 1 tablespoon extra-virgin olive oil; 1 tablespoon thinly sliced garlic; 3 tablespoons minced shallots; 4 tablespoons (1/4 cup or 1/2 stick) unsalted butter; 12 shiitake mushrooms, ends removed, sliced 1/4 inch thick; 1 cup shimeji mushrooms, ends trimmed; 2 cups stemmed and halved enoki mushrooms; 1 cup heavy cream; 1/2 cup grated Parmesan cheese; 1 teaspoon kosher salt; Pinch of pepper; 1 tablespoon minced parsley, plus a few parsley leaves for garnish

December 9, 2011

This is one of my favorite dishes for a dinner party or family get-together: it’s foolproof, makes a beautiful presentation, and everyone will love the layers and layers of flavor. I use cultivated mushrooms in this recipe, so you can cook it year-round. Orecchiette, which is sometimes referred to as “little ears pasta,” is a famous pasta of the Puglia region of southern Italy, and the ideal shape to hold the creamy sauce.

Recipe notes

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