Ingredients:

  • 8 oz (225g) cremini or shiitake mushrooms, finely diced
  • 2 tbsp (28g) unsalted butter
  • 1 tbsp (15ml) extra virgin olive oil
  • 1 medium shallot, minced
  • 3 cloves garlic, minced
  • 1 cup (160g) acini di pepe pastina
  • 3 cups (710ml) low-sodium vegetable or chicken broth
  • 1/4 tsp (1g) black pepper
  • 1/2 cup (120ml) heavy cream
  • 1/2 cup (50g) Pecorino Romano cheese, freshly grated
  • 1 tsp (5ml) fresh lemon juice
  • 1 tbsp (15g) fresh parsley, chopped

Instructions:

  1. Heat the olive oil and butter in the skillet over medium-high heat. Add the diced mushrooms in a single layer and cook without stirring for 3–4 minutes until deeply browned and mahogany-colored. Stir in the shallots and garlic, sautéing for another 2 minutes until fragrant and translucent.
  2. Stir in the dry acini di pepe, tossing for 1 minute to toast the grains. Pour in the broth and black pepper. Bring to a gentle boil, then reduce heat to low. Simmer uncovered, stirring occasionally, for 8–10 minutes or until the pasta is al dente and the liquid has reduced by half.
  3. Lower the heat to minimum. Stir in the heavy cream and Pecorino Romano, whisking constantly until the cheese is melted and the sauce is glossy. Remove from heat immediately. Stir in the lemon juice and fresh parsley.