Food & Cooking Recipes Ingredients Pasta and Grains Pasta with Mushrooms, Dill, and Creme Fraiche Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on March 30, 2020 Print Rate It Share Share Tweet Pin Email Photo: Marcus Nilsson Prep Time: 25 mins Total Time: 35 mins Yield: 4 to 6 Serves Sauteed shallots and mushrooms are combined with tangy creme fraiche, piquant horseradish, and fresh dill to create a richly flavored sauce for pasta. Ingredients Kosher salt and freshly ground black pepper 12 ounces long pasta, such as linguine or spaghetti ¼ cup extra-virgin olive oil 1 large or 2 medium shallots, thinly sliced (1 cup) 1 pound button or cremini mushrooms, sliced (6 cups) 1 tablespoon prepared horseradish ½ cup creme fraiche, plus more for serving 2 tablespoons chopped fresh dill, plus sprigs for serving Directions Bring a large pot of salted water to a boil. Add pasta and cook until slightly less than al dente, about 2 minutes less than package directions. Reserve 1 cup pasta water, then drain. Meanwhile, heat oil in a large straight-sided skillet over medium-high. Add shallots; cook, stirring, until translucent, about 2 minutes. Add mushrooms, season with salt and pepper, and cook until tender and browning in spots, 7 to 9 minutes. Stir in horseradish, pasta, and 1/2 cup pasta water; cook, stirring and shaking pan until pasta is cooked and sauce begins to coat pasta, 1 to 2 minutes. Remove from heat and stir in creme fraiche and chopped dill; continue stirring and shaking pan, adding more pasta water as needed to create a creamy sauce. Serve, garnished with more creme fraiche, dill sprigs, and pepper. Rate it Print