Homemade orecchiette with mushroom sauce is such a comforting dish, perfect for a cozy dinner at home. Combining fresh pasta with a creamy mushroom sauce really makes for a satisfying meal that warms the heart.
This recipe outlines the problems of dough consistency and flavor depth in pasta-making, while also tackling challenges encountered with mushroom sauce preparation.
I’ve faced my fair share of cooking mishaps, like when my first batch of orecchiette turned out too thick. But after some practice, I found a texture that sticks well to the sauce. You can count on this recipe when you’re short on time but still want something that feels special.
This dish relies on easily accessible ingredients and takes about 2 hours and 10 minutes from start to finish, including resting time for the dough. Trust me, the result is a wonderfully creamy sauce that pairs beautifully with the homemade orecchiette.
If you enjoy pasta recipes, you won’t want to miss my broccolini frittata! It’s another great option for a hearty meal.
Table of contents
Why You Will Love This Recipe
- Irresistible Creaminess , The sauce’s combination of double cream and egg yolks creates a luscious texture that clings to the orecchiette perfectly. The richness pairs beautifully with sautéed mushrooms for a comforting dish.
- Earthy Mushroom Flavor , With a mix of fresh and dried mushrooms, including the unique porcini, you’ll experience deep, complex flavors that elevate this homemade pasta dish. The addition of fresh tarragon adds a lovely herbal note, enhancing the overall taste.
- Make-Ahead Convenience , You can prepare the pasta dough in advance and let it rest, saving time on busy evenings. The sauce also stores well in the fridge, making it ideal for quick meals after a long day.
- Authentic Pasta Experience , Shaping your own orecchiette brings a hands-on element to cooking that teaching proper techniques can transform a novice into a pasta enthusiast. It’s a simple process that provides a satisfying connection to Italian cooking traditions.
Homemade Orecchiette with Mushroom Sauce
- Prep Time: 60 minutes
- Cool Time: Chill/Freeze time varies; see notes
- Cook Time: 25 minutes
- Total Time: 9 hours 25 minutes
- Yield: 24 cakes 1x
- Category: Appetizer
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Description
Vegetarian lion’s mane ‘crab’ cakes with crispy panko and lemon-dill aioli.
Ingredients
- 1 pound (450 g) lion’s mane mushrooms, shredded
- 1 medium onion, finely diced
- 1 small red pepper, finely diced
- 1/4 cup (60 ml) olive oil, plus 2 tablespoons (30 ml) for cooking
- 3 eggs
- 1/2 cup (120 ml) Kewpie mayo
- 2 tablespoons (30 ml) Worcestershire sauce
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 cup (60 g) panko crumbs for filling
- 1 1/2 cups (180 g) panko crumbs for breading
- 2 stalks spring onion, chopped
- 1 tablespoon (15 g) Old Bay seasoning
- 1 tablespoon (15 g) fresh Italian parsley, roughly chopped
- 11/2 teaspoon (5 g) salt
- 1/21/2 teaspoon (2.5 g) pepper
- 1/4 cup (30 g) all-purpose flour
- 2 tablespoons (15 g) all-purpose flour
- 1 clove garlic, minced
- 11/2 teaspoon (5 g) freshly chopped dill
- 1/4 cup (60 ml) sour cream
- Lemon wedges, for garnish (optional)
Instructions
- Step 1: Prepare the Aioli: In a bowl, combine sour cream, minced garlic, freshly chopped dill, and some lemon juice or seasoning as desired. Stir all ingredients thoroughly to create a creamy sauce. Set aside to allow flavors to meld.
- Step 2: Sauté the Vegetables: Heat 1/4 cup (60 ml) olive oil in a skillet over medium-high heat. Add finely diced onion and red pepper. Cook, stirring occasionally, until vegetables are soft and fragrant.
- Step 3: Cook the Lion’s Mane Mushrooms: Add shredded lion’s mane mushrooms to the skillet with vegetables. Stir occasionally, cooking until the mushrooms turn golden and the moisture has evaporated. This ensures a flaky, crab-like texture and improves binding.
- Step 4: Cool and Combine: Transfer the cooked mixture to a bowl and let it cool completely to prevent scrambled eggs. Once cooled, whisk eggs separately until combined and add to the mushroom mixture. Stir in 1/2 cup (60 g) panko crumbs, spring onions, Old Bay seasoning, chopped parsley, Worcestershire sauce, lemon juice, salt, and pepper. Mix well to form a cohesive mixture.
- Step 5: Freeze for Structure: Shape the mixture into cakes, wrap tightly in plastic wrap to prevent freezer burn, and freeze. Freezing helps the cakes hold their shape during cooking. Chill time can vary from a few hours to overnight depending on firmness desired.
- Step 6: Create a Breading Station: Set up three shallow dishes—one with 1/4 cup (30 g) flour, one with 2 tablespoons (15 g) flour, and one with 1 1/2 cups (180 g) panko crumbs. Dredge each cake first in flour, then in beaten egg if reserved, and finally coat with panko crumbs for a crispy exterior.
- Step 7: Fry to Crispy Perfection: Heat 2 tablespoons (30 ml) olive oil in a skillet over medium heat. Cook the breaded cakes for about 3-4 minutes per side until deep golden brown and crispy. Flip halfway through cooking for even browning. If cakes brown too quickly, reduce heat. The internal temperature should reach 165 degrees F for food safety.
- Step 8: Serve with Aioli: Serve the cakes warm, drizzled with prepared aioli or with the sauce on the side. Garnish with lemon wedges if desired.
Notes
- Room Temperature: Store cakes in an airtight container up to 2 days, avoiding humidity and heat exposure.
- Refrigeration: Use airtight container, refrigerate at 4 degrees C, and consume within 4 days.
- Freezing: Individually wrap cakes in plastic wrap, place in freezer bags, and store up to 3 months. Thaw overnight in refrigerator before cooking.
- If cakes fall apart while frying, refrigerate the shaped cakes for 30 minutes beforehand to help them set.
- When mixture feels too wet, add an extra 1/4 cup (30 g) of panko crumbs for better shaping.
- Use a thermometer to confirm doneness; cakes should reach 165 degrees F internally.
- If aioli is too thick, whisk in 1 tablespoon (15 ml) of water at a time to achieve a drizzle-able consistency.
- Flip cakes at 2-3 minute intervals to avoid uneven browning.
- Pair with a fresh arugula salad or a quinoa side dish.
- Serve alongside tangy coleslaw for added crunch.
- Add to grain bowls with roasted vegetables or use as gluten-free wrap filling for hand-held bites.
- Top with lemon garlic aioli or drizzle with spicy sriracha sauce for added flavor.
- For a vegan option, substitute eggs with vegan egg replacer and mayonnaise with plant-based mayo.
- Use gluten-free breadcrumbs in place of panko for gluten-free dietary needs.
- Choose firm, fresh lion’s mane mushrooms with creamy white or beige color for best texture.
- Old Bay seasoning substitutes include a mix of paprika, celery salt, and black pepper.
- Use fresh panko crumbs; stale breadcrumbs negatively affect the texture.
- Fresh Italian parsley adds fresh color and a mild herbal note; dried parsley is not recommended.
Nutrition
- Serving Size: 1 cake
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Orecchiette pasta: Look for fresh orecchiette made with semolina flour for a chewy texture. Dried pasta works too; just cook until al dente.
- Mushrooms: Choose a mix of cremini and shiitake mushrooms for depth of flavor. Make sure they’re firm and dry, avoid any slimy spots.
- Garlic: Fresh garlic is key! Slice it thinly for a balanced flavor, and make sure it’s not sprouted, as that can taste bitter.
- White wine: A dry white wine adds acidity and enhances the sauce. Look for something you’d enjoy drinking, but avoid anything too sweet.
- Parmesan cheese: Use freshly grated Parmigiano-Reggiano for the best flavor. Pre-grated cheese lacks the richness that fresh offers.
- Olive oil: Use a good-quality extra-virgin olive oil for sautéing. It not only adds flavor but helps layer the textures in the sauce.
- Fresh herbs: Basil or parsley adds brightness, pick vibrant, perky leaves. Dried herbs don’t have the same punch, so go fresh if possible!
- Orecchiette pasta: Look for fresh orecchiette made with semolina flour for a chewy texture. Dried pasta works too; just cook until al dente.
- Mushrooms: Choose a mix of cremini and shiitake mushrooms for depth of flavor. Make sure they’re firm and dry, avoid any slimy spots.
- Garlic: Fresh garlic is key! Slice it thinly for a balanced flavor, and make sure it’s not sprouted, as that can taste bitter.
- White wine: A dry white wine adds acidity and enhances the sauce. Look for something you’d enjoy drinking, but avoid anything too sweet.
- Parmesan cheese: Use freshly grated Parmigiano-Reggiano for the best flavor. Pre-grated cheese lacks the richness that fresh offers.
- Olive oil: Use a good-quality extra-virgin olive oil for sautéing. It not only adds flavor but helps layer the textures in the sauce.
- Fresh herbs: Basil or parsley adds brightness, pick vibrant, perky leaves. Dried herbs don’t have the same punch, so go fresh if possible!
Recipe Tips
- If your dough feels dry after mixing, add 1 tablespoon of water slowly until it reaches a smooth texture before resting.
- When shaping orecchiette, if it sticks to your fingers, dust your hands with semolina flour to prevent sticking.
- If your sauce is too thin, let it simmer for an additional 5 minutes while stirring to allow it to reduce to a thicker consistency.
- For uneven cooking of the orecchiette, give the pasta a gentle stir in boiling water 2-3 minutes after adding it to ensure even cooking.
- If the sauce lacks flavor, sprinkle in a pinch of salt or a squeeze of lemon juice to brighten it up just before serving.
Serving Suggestions
Serve orecchiette with mushroom sauce alongside roasted asparagus or sautéed spinach for added greenery. Pair with a refreshing arugula salad or caprese salad to complement the dish.
Use orecchiette with mushroom sauce to create a hearty pasta bake or incorporate into a vegetable lasagna. Add to a mixed vegetable stir-fry for a quick meal option.
Top with a sprinkle of freshly grated Parmesan or a drizzle of truffle oil for an extra flavor boost. Finish with fresh herbs like parsley or a squeeze of lemon juice for brightness.
Recipe variations
- You can use a mix of chestnut and oyster mushrooms, about 120g, with dried porcini mushrooms (30g) to enhance flavor depth in the mushroom sauce.
- Add one banana shallot and one garlic clove, both finely sliced, cooking in olive oil before adding mushrooms. Use 125ml dry white wine and 75ml madeira for acidity.
- Either fresh button mushrooms or a blend of dried porcini and variety like oyster mushrooms can be used in the sauce. Make sure mushrooms are sliced finely.
- If serving more than four, double the flour to 280g and semolina to 200g for the dough, and increase cream to 500ml, wine to 250ml, and mushrooms proportionally.
Save This Recipe!
How to Store?
To keep your homemade orecchiette with mushroom sauce fresh and delicious, follow these storage tips:
Room Temperature: Place in an airtight container at room temperature and consume within 1 day to maintain best quality and texture.
Refrigeration: Store in an airtight container inside the refrigerator for up to 3 days. Reheat gently to retain sauce consistency.
Freezing: Transfer to a freezer-safe container or bag, freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Other Recipes You’ll Love
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