Medley of Japanese Mushrooms with Orecchiette

• 8 ounces dried orecchiette
• 2 tablespoons thinly sliced bacon (about 1 piece)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon thinly sliced garlic
• 3 tablespoons minced shallots
• 4 tablespoons (1/4 cup or 1/2 stick) unsalted butter
• 12 shiitake mushrooms, ends removed, sliced 1/4 inch thick
• 1 cup shimeji mushrooms, ends trimmed
• 2 cups stemmed and halved enoki mushrooms
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 teaspoon kosher salt
• Pinch of pepper
• 1 tablespoon minced parsley, plus a few parsley leaves for garnish

1. Place a large pot of salted water over high heat and bring to a boil.
2. Add the orecchiette and cook, following package instructions.
3. Drain well.
4. Prepare the sauce while the orecchiette is cooking.
5. Set a large saute pan over medium-high heat.
6. Add the bacon and cook until crisp, stirring frequently, 3 to 4 minutes.
7. Add the olive oil, then the garlic and shallots and cook, stirring constantly, until the shallots are soft and the garlic is just beginning to turn golden brown, about 1 minute.
8. Stir in the butter.
9. Once it has melted, add all the mushrooms and cook until they become soft, about 4 minutes.
10. Stir in the orecchiette, cream, and Parmesan cheese until well combined, then add the salt, pepper, and minced parsley.
11. Mix well and remove the pan from the heat.
12. To serve, divide the pasta and sauce among 4 plates.
13. Garnish with the parsley leaves.

orecchiette, bacon, extravirgin olive oil, garlic, shallots, butter, shiitake mushrooms, mushrooms, mushrooms, heavy cream, parmesan cheese, kosher salt, pepper, parsley

Taken from www.epicurious.com/recipes/food/views/medley-of-japanese-mushrooms-with-orecchiette-380562 (may not work)