In Italian, this one is called “Boscaiola,” a creamy sauce with mushrooms that is traditionally served with one of my favorite pastas, pappardelle. Try finding that in a gluten-free version! Until I learn to make my own I substitute spaghetti and instead of cream I make my own sauce by whipping up a roux and adding almond milk. The result is a light, tasty version of this dish that’s perfect for a weekday supper.
1 lb gluten-free pasta
2 T olive oil
1T gluten-free flour
2-3 cups almond milk (or your favorite milk substitute), depends on how thick you want the sauce
3 large shallots, thinly sliced
2 garlic cloves, crushed
7 oz spicy pancetta or thick bacon, chopped
7 oz white mushrooms, sliced
7oz brown mushrooms, sliced
salt and pepper to taste
parsley for garnish (optional)
Heat one tablespoon of oil in a small saucepan over medium heat. Meanwhile warm the milk in a separate saucepan. Whisk in the flour to make a roux and cook for a couple of minutes (don’t brown). Add the milk in a steady stream, whisking constantly and bring to a low boil. The sauce will thicken after a couple of minutes. Reduce heat and keep warm until needed.
Cook pasta according to package directions.
Heat remaining tablespoon of oil in a large frying pan over medium heat. Add shallots, garlic and pancetta. Cook, stirring occasionally for five minutes. Add mushrooms, raise heat and cook for three to five minutes or until the mushrooms are soft.
Stir in the “cream” and season with salt and pepper if desired to taste. Reduce heat to medium and simmer gently for five minutes or until the sauce is reduced slightly. Drain the pasta. You can either add the pasta to the pan and toss until combined, or serve the sauce over the pasta. Serves four.