Skip to content
Welcome to Colorado's best wine shop!

Creamy Corn and Mushroom Pasta

I love the combination of mushrooms and fresh corn. There’s something about them that go so well together: the sweet flavors of the corn compliment the earthy meaty flavors of the mushrooms. When combined together in a pasta dish and a decadent crème fraiche pan sauce, this is the perfect late summer weeknight meal that is worthy of any restaurant menu. You can create an elevated dining experience at with just a few simple ingredients! The wine pairing truly elevates this dinner and you’ll feel like you’re in a Michelin restaurant for a hell of a lot less than dining out. 

Ingredients - 4 servings 

  • 6 Tablespoons unsalted butter, divided
  • 16 ounces mixed fresh mushrooms: maitake (hen of the woods), oyster mushrooms, and/or Morel mushrooms broken/sliced into 1-inch pieces
  • 1 large shallot, thinly sliced
  • 3 cloves garlic, thinly sliced
  • 1-pound fresh or dried pappardelle or tagliatelle pasta
  • 1/4 cup chives, thinly sliced
  • 1 cup fresh parsley leaves, roughly chopped
  • ½ cup grated Parmigiano-Reggiano, plus additional to garnish
  • ½ cup crème fraiche
  • 2 ears fresh corn, shucked and kernels cut off the cob
  • 6 slices good bacon, diced (optional)
  • 1 tsp each coarse salt and freshly ground black pepper, add more to taste


1. Wash Mushrooms: Brush off dirt with damp towel, and thoroughly wash morels in water to release dirt from nooks and crannies. Allow to dry on towel. Then slice or tear into bite sized pieces.
2. Bring a large pot of heavily salted water to a boil (only enough water to cover the pasta). Meanwhile, in a large sauté pan add 3 tablespoons butter and allow to melt over medium heat. Add the mushrooms and cook for about 10 minutes without moving frequently to allow the mushrooms to turn golden brown crispy bois. Season with 1/2 tsp of salt. Remove to a plate and set aside, return the pan to the heat.
4. In a large skillet on medium heat, add the shallots and garlic and cook until softened and translucent, 3 to 4 minutes. Add corn and cook another 3 minutes. 
5. Cook the pasta until al dente (slightly undercooked). Reserve 1 cup of the starchy pasta water to make the sauce. Drain the pasta and don’t rinse! Add cooked pasta to the sauté pan with the garlic, shallots and corn on medium heat and add the mushrooms back in along with the remaining 3 tablespoons butter. Add small amounts of the pasta water to toss and coat the pasta in the butter. Turn off the heat on the stove.
6. To finish the the sauce: Add the crème fraiche, ½ cup grated Parmesan cheese and toss to combine. Add some more reserved pasta water to create a creamy sauce, up to 1 cup if needed. Add chopped fresh parsley and toss everything to combine, the residual heat in the pan is enough to create a silky sauce. Generously season with salt and freshly ground black pepper.

• Use tongs to serve in shallow bowls and top with cooked bacon, more cheese and herbs (parsley and chives) on top.



Wine Pairing: 

Patrick Piuze “Les Boutots” Bourgogne Tonnerre Blanc 2020

 We chose a weighty Chardonnay to pair with this creamy corn and mushroom pasta and it was a slam dunk! The wine is textured, rich and minerally without being oaky or buttery. The crisp acidity of the wine perfectly cut through the richness of the pasta while the flavors of golden apple, lemon oil and a briney finish tie it all together. Delicious weeknight dinner and pairing that anyone can achieve at home! 


There are no comments for this article. Be the first one to leave a message!

Leave a comment

Please note: comments must be approved before they are published