You may have heard about these garlic mushrooms that you can get at Ren Faires. Long simmered mushrooms of goodness. I’ve only heard of them from others that enjoyed them and a long time ago tried making them and well, lets just say that they didn’t stay around long. Friends made them disappear. I wanted to make them to go along with the Scarborough Fair Burgers, but I didn’t want to take the long simmer time that they required. This recipe kind of morphed as I was making it and it came out amazing. I will forewarn and say that this is a very rich dish and you don’t need a whole lot to go a long way.
To make this much faster the mushrooms are chopped up and sauteed early on to speed up the cooking process.
That’s 20 ounces of baby bella mushrooms and while it may look like a lot, it sure reduces quickly. You could use white button mushrooms (which is typically what is used for Ren Faire mushrooms) but the flavor for baby bellas is better in my opinion.
Ren Faire Garlic Mushroom Pasta
Servings – Approximately 6. This is a rich dish so a little goes a long way.
- 20 ounces baby bella mushrooms, chopped
- 1 cup beef or vegetable broth
- 3 Tbsp unsalted butter
- 2 Tbsp garlic, minced
- 1.5 cups onion, chopped
- 1/2 cup water
- 1 Tbsp cornstarch
- 1 tsp salt
- Fresh cracked black pepper to taste, usually 10-15 cranks
- 1/2 bag of egg noodles
- In a pan over medium heat, melt the butter and add the onions. Saute onions till translucent and add the mushrooms.
- Saute onions and mushrooms about 5 minutes.
- Add garlic, saute another 1-2 minutes.
- Bring a pot of salted water to a boil and cook egg noodles according to the directions on the package.
- Add broth and salt and simmer until liquid reduces by about 1/3 to 1/2.
- Whisk the 1 Tbsp of cornstarch into 1/2 cup of water and whisk till combined. Add to mushrooms and whisk in the cornstarch mixture and simmer till thickened.
- Add drained and cooked pasta.