Description
This Cream of Mushroom Pastina recipe is a comforting and creamy Italian-inspired dish featuring finely ground and sautéed cremini mushrooms, delicate acini di pepe pasta, and a rich blend of heavy cream and Pecorino Romano cheese. The combination of pureed and caramelized mushrooms brings an intense, deep mushroom flavor with a velvety texture, perfect for a cozy meal.
Ingredients
Scale
Mushrooms
- 1 lb. cremini or baby bella mushrooms, rinsed, divided (12 oz. for pureeing, 4 oz. for slicing)
Cooking Fats
- 2 Tbsp. extra-virgin olive oil, divided
- 2 Tbsp. unsalted butter, divided
Vegetables & Aromatics
- 1 large shallot, finely chopped
- 8 garlic cloves, finely chopped
Liquids & Dairy
- 2 1/3 cups (or more) low-sodium vegetable broth
- 1 cup heavy cream
- 2 oz. Pecorino Romano, finely grated (about 1 cup)
Other
- Kosher salt, to taste
- 8 oz. acini di pepe or pastina
Instructions
- Prepare Mushrooms: In a food processor, pulse 12 oz. of the mushrooms until finely ground. It’s normal to have some slightly larger pieces. Thinly slice the remaining 4 oz. of mushrooms and set aside.
- Caramelize Sliced Mushrooms: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat until butter melts. Add the sliced mushrooms and cook, stirring frequently, until they’re browned and nearly crispy, about 8 minutes. Season with kosher salt and transfer to a plate.
- Cook Pureed Mushrooms: In the same skillet, heat the remaining 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until butter melts. Add the pureed mushrooms and cook, stirring occasionally, until they begin to brown and most moisture evaporates, about 10 minutes.
- Sauté Aromatics and Simmer Pasta: Reduce heat to medium. Add the chopped shallot and garlic to the skillet with pureed mushrooms. Season with salt and cook, stirring, until shallots soften, about 5 minutes. Pour in vegetable broth, scraping the pan bottom to deglaze. Bring to a simmer, then add the acini di pepe pasta and season again with salt. Reduce heat to medium-low and cook, stirring occasionally to prevent sticking. Add more broth if needed, until pasta is al dente, about 12 minutes.
- Finish with Cream, Cheese, and Mushrooms: Stir in the heavy cream and grated Pecorino Romano cheese. Cook, stirring frequently, until the cheese melts and the sauce is creamy, 2 to 3 minutes. Finally, fold in the caramelized sliced mushrooms and serve immediately.
Notes
- Acini di pepe is a small, round pasta ideal for creamy soups and dishes like this. If unavailable, substitute with orzo or fine pastina.
- Adjust vegetable broth quantities as needed to maintain a creamy, not dry, texture during pasta cooking.
- For a vegan version, substitute butter with olive oil, use plant-based cream, and replace Pecorino Romano with a vegan hard cheese alternative.
- Be sure to stir frequently during pasta cooking to prevent sticking and burning.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently with a splash of broth or cream.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian
Keywords: Cream of Mushroom Pastina, mushroom pasta, creamy mushroom recipe, acini di pepe recipe, comforting pasta, Italian mushroom dish
