Orecchiette in a Creamy White Wine and Herby Mushroom Sauce

Homemade (or shop-bought) orecchiette tossed through a garlicky mushroom, white wine and cream sauce with sage, thyme and lemon.

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Recipe Info
Servings: 4
Prep: 1h 30m
Cook: 20m
Total: 1h 50m
Ingredients
  • 450g semolina flour, for fresh pasta (or 500g bought orecchiette)
  • 225ml warm water, for fresh pasta
  • 4 tbsp olive oil, divided
  • 40g butter, cubed
  • 1 onion, diced
  • 4 garlic cloves, minced
  • 2 tbsp fresh sage, finely chopped
  • 4 sprigs thyme, leaves picked
  • 500g mushrooms (chestnut or swiss brown), quartered
  • 180ml white wine
  • 240ml double cream
  • Juice and zest of 1 small lemon
  • 50g parmesan, finely grated
  • Small bunch flat-leaf parsley, chopped
Instructions
  1. If making fresh pasta: tip the semolina flour onto a work surface, make a well in the centre, and gradually work in the warm water with a fork until it forms a thick paste. Bring together into a ball, then knead for a few minutes until dimpled. Wrap and rest for 10 minutes, then knead again for 4-5 minutes until smooth. Wrap tightly and rest for at least 30 minutes (up to 3 hours).
  2. Roll sections of dough into thin ropes and cut into 2cm pieces. Roll each into a ball, then drag a knife across it while pressing down to form the orecchiette shape. Dust with flour and set aside (or freeze for later).
  3. For the sauce: gently sauté the onion in 2 tbsp of the oil for 8-10 minutes until soft and translucent, without browning. Add the sage, thyme and garlic and cook for a further couple of minutes.
  4. Meanwhile, heat the remaining 2 tbsp oil and the butter in a large heavy-bottomed pan. Once melted, add the mushrooms and toss to coat, then leave mostly undisturbed to brown for about 10 minutes, turning once or twice.
  5. Add the onion mixture to the mushrooms with a pinch of salt and pepper, then add the wine and let it reduce for a minute. Add the cream and bring to a gentle simmer, then stir in the lemon juice and zest.
  6. Cook the orecchiette in a pan of well-salted boiling water for 3 minutes, then transfer straight into the sauce with a splash of the pasta water. Add the parmesan and stir gently until melted through.
  7. Season to taste, stir through the chopped parsley, and serve.
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