Orecchiette Pasta With Wild Mushroom Cream Sauce- Emeril Lagasse

• 12 ounces orecchiette (or other pata if you prefer)
• 2 tablespoons olive oil
• 1 lb assorted wild mushroom, stems trimmed, wiped clean, and thinly sliced
• 1/4 cup chopped shallot
• 1 tablespoon chopped garlic
• 2 teaspoons minced fresh thyme leaves
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 2 cups heavy cream
• 1/2 cup finely grated parmesan cheese
• 2 tablespoons finely chopped chives (for garnish)

1. In a large pot of boiling salted water, cook the pasta until al dente.
2. Drain pasta and return to the pot.
3. Cover to keep warm.
4. If you are re-constituting dried mushrooms, boil slightly in a separate pot or pan until they have absorbed enough water to make them tender.
5. If you are re-constituting dried mushrooms, add the fresh mushrooms to them for about 1 minute to allow them to absorb some of the wild mushroom flavor.
6. In a large saute pan, heat the oil over medium-high heat.
7. Add the mushrooms and cook, stirring, until soft, 3 to 4 minutes.
8. Add the shallots, garlic, thyme, salt, and pepper, and cook, stirring, until fragrant, about 2 minutes.
9. Add the cream.
10. Increase the heat to high, and bring to a boil.
11. Reduce the heat and simmer until the sauce thickens enough to coat the back of a spoon, about 5 minutes.
12. Add the Parmesan and adjust the seasoning, to taste.
13. Add the pasta, stir to coat with the sauce, and cook until the pasta is heated through, 1 minute.
14. Remove from the heat and divide equaly among serving bowls or plates.
15. Sprinkle each serving with chives and serve immediately.

orecchiette, olive oil, wild mushroom, shallot, garlic, thyme, salt, fresh ground black pepper, heavy cream, parmesan cheese, chives

Taken from www.food.com/recipe/orecchiette-pasta-with-wild-mushroom-cream-sauce-emeril-lagasse-315947 (may not work)