There’s something irresistible about the rich, earthy aroma of mushrooms sautéing in a pan, especially on a cozy evening when the world outside is chilly. That moment when garlic meets olive oil is like a warm hug, enveloping your kitchen in an inviting embrace. I discovered the delightful pairing of bucatini and shiitake cream sauce during a weekend cooking spree, and let me tell you—it was a delicious revelation.
After the chaos of fast food and repetitive weeknight dinners, this dish emerged as my favorite antidote. The way the creamy sauce clings to the bucatini is simply comforting, and with the luxuriant flavor of fresh shiitake mushrooms, this meal feels both indulgent and homey. Whether you’re cooking for a cozy dinner or impressing guests, this bucatini with shiitake cream is sure to steal the show. So, let’s dive into this culinary delight that’s as satisfying to make as it is to enjoy!
Why will you love Bucatini with Shiitake Cream?
Irresistible flavors: The harmony of fresh shiitake mushrooms and garlic creates a deeply satisfying sauce that elevates your pasta experience.
Comforting texture: The creamy sauce envelops each strand of bucatini, making every bite comforting and rich.
Quick and Easy: Ready in just 45 minutes, this dish allows for a homemade meal without a lot of fuss—perfect for busy weeknights!
Crowd-Pleasing: Whether you’re dining with family or entertaining friends, this recipe is sure to impress and leave everyone asking for seconds.
Versatile Ingredients: Feel free to customize it by adding your favorite vegetables or proteins, like shrimp or spinach, for a delightful twist!
This easy-to-make dish will surely become a go-to in your kitchen. Enjoy it on its own or pair it with a fresh salad for a truly delightful dinner experience.
Bucatini with Shiitake Cream Ingredients
• Prepare a decadent dish with these essentials!
For the Cream Sauce
- Olive oil – adds a rich base flavor and helps sauté the mushrooms.
- Fresh oyster mushrooms – provide a delightful earthiness and texture in the sauce.
- Fresh shiitake mushrooms – crucial for the creamy sauce, enhancing taste and depth.
- Fresh garlic – infuses the sauce with aromatic goodness.
- Shallot – adds a subtle sweetness that complements the savory elements.
- Crushed red pepper – introduces a hint of heat; adjust to taste for spice lovers.
- Dry white wine – deglazes the pan, enhancing flavors while adding sophistication.
- Heavy cream – creates the luscious, creamy texture of the sauce.
For the Pasta and Sausage
- Bucatini pasta – its hollow shape captures the shiitake cream perfectly.
- Olive oil – for sautéing the sausage, providing a rich flavor base.
- Mild or spicy Italian sausage – adds protein and a savory richness that balances the dish.
- Fresh oyster mushrooms (sliced) – further enriches the texture and taste of the dish.
- Fresh shiitake mushrooms (sliced) – brings consistency and depth to the filling.
- Shallot (finely chopped) – continues the sweet-savory profile in the sausage mixture.
- Garlic (minced) – enhances the flavor of the sausage mixture significantly.
- Dry white wine – again, for deglazing and incorporating deeper flavors.
- Chicken stock – adds moisture and depth in flavor to the saucy mix.
- Kosher salt – enhances overall taste; use to season according to preference.
- Black pepper – a classic seasoning to heighten flavors in the dish.
- Grated lemon zest – brightens the flavor profile with a zesty note.
- Fresh lemon juice – adds a refreshing touch, balancing the creaminess.
Embrace the delightful flavors of Bucatini with Shiitake Cream with these wholesome ingredients, and get ready to savor every bite!
How to Make Bucatini with Shiitake Cream
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Sauté the Aromatics: Heat olive oil in a large skillet over medium heat. Add chopped oyster and shiitake mushrooms, garlic, shallot, and crushed red pepper. Cook while stirring until fragrant and softened, about 4 minutes.
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Deglaze and Simmer: Add dry white wine to the skillet and cook, stirring constantly, until nearly all the liquid evaporates, about 1 to 2 minutes. Stir in heavy cream, bring it to a gentle simmer, and reduce the heat to low. Cook until mushrooms are tender and cream is slightly reduced, approximately 10 minutes.
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Blend the Sauce: Transfer the mushroom cream mixture to a blender. Carefully blend until smooth, allowing steam to escape. Strain the mixture through a fine mesh sieve into a medium heatproof bowl, discarding solids. Cover and set aside.
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Cook the Bucatini: Bring a large pot of salted water to a rolling boil. Add bucatini and cook until al dente according to package instructions. Reserve 180 ml of cooking water, then drain the pasta.
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Brown the Sausage: In another large skillet, heat olive oil over medium heat. Add sausage and cook, stirring to break it into small crumbles, until browned, about 4 to 5 minutes. Use a slotted spoon to transfer the sausage to a bowl, reserving drippings in the skillet.
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Cook More Mushrooms: In the same skillet with sausage drippings over medium-high heat, add sliced oyster and shiitake mushrooms. Cook, flipping halfway, until golden brown, about 6 minutes. Add the finely chopped shallot and minced garlic; cook until fragrant and softened, about 2 minutes.
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Combine and Simmer: Return the sausage to the skillet with mushrooms and aromatics. Pour in dry white wine and scrape up any browned bits from the bottom. Add chicken stock, kosher salt, and black pepper. Simmer over medium-high heat, reduce the heat to medium, and cook until slightly reduced, about 1 to 2 minutes.
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Create the Final Sauce: Pour the reserved shiitake cream sauce into the sausage mixture and simmer over medium heat. Add the cooked bucatini and toss to coat evenly, adding reserved pasta water as needed for your desired sauce consistency.
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Finish with Lemon: Stir in fresh lemon juice. Divide pasta among serving bowls and garnish with lemon zest and additional black pepper. Serve immediately.
Optional: A sprinkle of fresh parsley can add a burst of color and freshness.
Exact quantities are listed in the recipe card below.
Expert Tips for Bucatini with Shiitake Cream
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Mushroom Selection: Use a mix of fresh oyster and shiitake mushrooms for a depth of flavor. Dried mushrooms can lack the richness of fresh varieties.
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Cream Consistency: If your sauce is too thick, gradually add the reserved pasta water until you reach your desired creaminess. Remember, the goal is a luscious coating on the bucatini.
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Avoid Overcooking: Ensure to cook the bucatini until al dente; this prevents a mushy texture when mixed with the shiitake cream sauce.
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Flavor Balance: Adjust the lemon juice to brighten the dish. Don’t skip the lemon zest—it adds a wonderful aromatic punch sheathed in creaminess.
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Sausage Options: Experiment with different sausage types—mild for a subtle taste, spicy for a kick. Each adds a unique twist to your bucatini with shiitake cream.
Bucatini with Shiitake Cream Variations
Feel free to unleash your creativity and personalize this dish to suit your taste buds or dietary needs.
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Gluten-Free: Substitute bucatini with gluten-free pasta, ensuring everyone can enjoy this creamy delight without compromise.
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Vegan: Use plant-based cream and replace sausage with sautéed lentils or add more mushrooms to keep it hearty and satisfying.
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Spicy Kick: For extra heat, toss in diced jalapeños or a dash of hot sauce while sautéing the mushrooms. Your taste buds will thank you!
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Cheesy Indulgence: Stir in a handful of grated parmesan or nutritional yeast before serving, adding a layer of umami richness that elevates the dish.
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Veggie Boost: Add fresh spinach or cherry tomatoes towards the end of cooking for a pop of color and added nutrition in each comforting bite.
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Herbaceous Twist: Mix in fresh herbs like basil or thyme in the final step for an aromatic dimension that complements the creamy sauce beautifully.
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Mushroom Medley: Experiment with other mushroom varieties, like cremini or portobello, for different textures and flavors, inspiring your inner chef.
Embrace your culinary instincts and enjoy the delicious journey of altering this recipe to speak to your heart!
How to Store and Freeze Bucatini with Shiitake Cream
Fridge: Store leftover bucatini with shiitake cream in an airtight container in the refrigerator for up to 3 days.
Freezer: For longer storage, freeze the dish in an airtight container or freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating: To reheat, warm on the stove over low heat, adding a splash of cream or pasta cooking water to regain the sauce’s creamy texture.
Serving: When ready to serve, toss the reheated pasta with fresh lemon juice and a sprinkle of black pepper for an uplifted flavor burst.
Make Ahead Options
These delicious Bucatini with Shiitake Cream are perfect for busy home cooks looking to save time during the week! You can prepare the creamy mushroom sauce and store it in the refrigerator for up to 3 days in an airtight container. To maintain the rich flavors and creamy texture, reheat gently on the stove over low heat, adding a splash of chicken stock if needed. Cook the bucatini pasta and sausage mixture just before serving for the best quality; it only takes about 15 minutes to finish everything together. This way, you can enjoy a restaurant-quality meal with minimal effort during your hectic week!
What to Serve with Bucatini with Shiitake Cream?
For a truly satisfying meal, consider these perfect pairings that elevate your dining experience. Each dish complements the rich, creamy flavors of your bucatini, making every bite a delight!
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Garlic Bread: The crunch and flavor of garlic bread provide a delightful contrast, perfect for soaking up that irresistible cream sauce.
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Simple Arugula Salad: A light and peppery arugula salad dressed with lemon vinaigrette refreshes the palate, balancing the creamy pasta beautifully.
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Roasted Asparagus: The savory char of roasted asparagus offers a tender texture and earthy flavor that harmonizes with the mushroom sauce.
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Parmesan Risotto: Creamy risotto brings a luxurious touch that mirrors the richness of the pasta while adding a different texture to the meal.
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Chardonnay: A crisp Chardonnay cuts through the creaminess with its acidity and complements the wine used in the sauce.
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Lemon Sorbet: A refreshing lemon sorbet makes for a delightful palate cleanser and adds a zesty finish that pairs wonderfully with the creamy dish.
For a cozy dinner or entertaining guests, these pairings will have everyone savoring every moment around the table!
Bucatini with Shiitake Cream Recipe FAQs
What kind of mushrooms are best for this recipe?
Absolutely! Fresh shiitake and oyster mushrooms are the stars of this dish. They both provide unique textures and flavors that really enhance the creamy sauce. Avoid using dried mushrooms as they’ll lack the same rich and earthy qualities. If you can’t find shiitake, cremini or portobello mushrooms are good alternatives, though the final taste may vary slightly.
How should I store leftovers?
To keep your bucatini with shiitake cream fresh, store any leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to let the dish cool completely before sealing it up to maintain the best flavor and texture.
Can I freeze bucatini with shiitake cream?
Yes, you can! For longer storage, freeze the dish in an airtight container or freezer bag for up to 2 months. For best results, transfer to the fridge to thaw overnight before reheating. When ready to serve, warm it on the stove over low heat, adding a splash of cream or reserved pasta cooking water to restore its creaminess.
What if the sauce turns out too thick?
Very commonly encountered! If you find your shiitake cream sauce is too thick after blending, don’t worry. Simply add the reserved pasta cooking water a little at a time, stirring until you reach your desired consistency. The goal is to have a velvety sauce that clings lovingly to the bucatini—creamy but not overly dense.
Is this dish safe for my gluten-sensitive friends?
This recipe as it stands isn’t gluten-free due to the bucatini. However, you can easily substitute gluten-free pasta to create a scrumptious version for your gluten-sensitive pals. Make sure to check the ingredients on your sausage as well, as some brands may include fillers that contain gluten.
What can I do if I have leftover cream sauce?
If you find yourself with leftover shiitake cream sauce, don’t let it go to waste! It’s delicious drizzled over roasted vegetables, used as a dip for crusty bread, or even stirred into risotto. The more options, the merrier!
Delicious Bucatini with Shiitake Cream You'll Crave Daily
Ingredients
Equipment
Method
- Heat olive oil in a large skillet over medium heat. Add chopped oyster and shiitake mushrooms, garlic, shallot, and crushed red pepper. Cook while stirring until fragrant and softened, about 4 minutes.
- Add dry white wine to the skillet and cook, stirring constantly, until nearly all the liquid evaporates, about 1 to 2 minutes. Stir in heavy cream, bring it to a gentle simmer, and reduce the heat to low. Cook until mushrooms are tender and cream is slightly reduced, approximately 10 minutes.
- Transfer the mushroom cream mixture to a blender. Carefully blend until smooth, allowing steam to escape. Strain the mixture through a fine mesh sieve into a medium heatproof bowl, discarding solids. Cover and set aside.
- Bring a large pot of salted water to a rolling boil. Add bucatini and cook until al dente according to package instructions. Reserve 180 ml of cooking water, then drain the pasta.
- In another large skillet, heat olive oil over medium heat. Add sausage and cook, stirring to break it into small crumbles, until browned, about 4 to 5 minutes. Use a slotted spoon to transfer the sausage to a bowl, reserving drippings in the skillet.
- In the same skillet with sausage drippings over medium-high heat, add sliced oyster and shiitake mushrooms. Cook, flipping halfway, until golden brown, about 6 minutes. Add the finely chopped shallot and minced garlic; cook until fragrant and softened, about 2 minutes.
- Return the sausage to the skillet with mushrooms and aromatics. Pour in dry white wine and scrape up any browned bits from the bottom. Add chicken stock, kosher salt, and black pepper. Simmer over medium-high heat, reduce the heat to medium, and cook until slightly reduced, about 1 to 2 minutes.
- Pour the reserved shiitake cream sauce into the sausage mixture and simmer over medium heat. Add the cooked bucatini and toss to coat evenly, adding reserved pasta water as needed for your desired sauce consistency.
- Stir in fresh lemon juice. Divide pasta among serving bowls and garnish with lemon zest and additional black pepper. Serve immediately.
