This recipe is an ode to one of my favourite dishes from one of my favourite restaurants to frequent with friends in Toronto, Gusto 101. It's a place to enjoy the company of your pals, with ridiculously good pitchers of Sangria and the famed Mafalde ai Funghi. I dream about this pasta. It’s so creamy and so mushroomy, that it just stays with you. This restaurant and its food has left such an impression on me that I did my final Urban Planning project as a restaurant inspired by the way this restaurant was laid out. I don’t live in Toronto anymore, but any opportunity to go to this restaurant, I will gladly make the trek. Since I can’t order takeout from there and enjoy it at home in my PJ’s, I decided to re-create the magic at home. This is most definitely not the same pasta they have at Gusto 101, but I think it’s pretty dang close. A reminder though, during these times, to support local restaurants whenever you can. I sure wish I could support these guys right now!
3 Tbsp. Butter
3 Cloves of Garlic
Mushrooms (I used cremini, oyster, and portobello, but you can use whatever is available)
1 Tbsp. Fresh Parsley
1 Tbsp. Fresh Thyme
1 Tbsp. Fresh Oregano
Squeeze of Fresh Lemon Juice
½ Cup Parmigiano- Reggiano
¼ Cup White Wine (just a splash, really)
1 Cup Heavy Cream
Truffle Oil (if mushrooms aren't enough mushroom for you)
Pasta of your choice
Start by boiling your water and cooking your pasta. This sauce comes together in about 10 minutes, so time it up with your pasta cooking.
Add half of your butter to a pan (with a splash of olive oil so it doesn't burn) and sauté your shallots. Once they’re starting to become translucent, add your garlic and cook until fragrant- about 1 minute.
Once your shallots and garlic have cooked, add the rest of your butter and allow it to melt completely. Add your mushrooms and let them to soak in all of the butter and cook down. NOTE: it may look like you’re buying a ton of mushrooms, but they shrink a lot as they cook down. Buy as many or as few mushrooms as you want, but know they will cook down quite a bit. Also- I cut my mushrooms into varying sizes. Some I left in big chunks and some I diced super small so that they became part of the creamy sauce.
As the mushrooms start to cook, add your herbs and stir to combine. From the time you added your mushrooms to now, it should be about 3 minutes. Once the mushrooms have shrunk down quite a bit, add your heavy cream, white wine, a squeeze of fresh lemon juice and grated Parmigiano-Reggiano.
Combine and cook down until you have a nice thick sauce. Give it a taste and adjust the seasoning as needed. NOTE: If you're going for a gut punch mushroom flavour and the mushrooms alone are not giving it to you, feel free to add a drizzle of truffle oil.
Drain your pasta and add it to your sauce.
If the sauce isn’t thickening, when you add your pasta, add some pasta water as well. The starch from the water will not only help your sauce thicken, but it will also help your sauce stick to the noodles.
That is it, friends! Serve with some additional shaved parm and just enjoy!