Food recipes, Recipes

Mushroom & XO Pasta

Looking for a yummy recipe for that hunk of Beemster XO you just picked up? Look no farther!

adapted from


  • 1 1/2 ounce package wild mushrooms, washed & diced
  • 1 cup chicken broth, boiling hot
  • 1 cup dry white wine
  • 2 tablespoons butter, divided
  • 2 8-ounce packages of Portobello mushrooms, washed & diced
  • 2 large cloves of garlic, minced
  • 3 tablespoons flour
  • 1/2 cup chopped fresh parsley
  • Salt and black pepper to taste
  • Beemster XO, grated, to taste
  • 1 Box of your favorite pasta (bow ties are the best!)
  1. Let wild mushrooms sit in boiling broth for about 20 minutes.  Remove and drain mushrooms, saving broth.
  2. Heat 1 tablespoon of butter in a large skillet over medium-high heat, and cook Portobello mushrooms until brown.  Add garlic and wild mushrooms and cook on low heat until fragrant and soft. 
  3. Add the second tablespoon of butter, and when melted, add flour and rapidly whisk until a thick paste forms (this is called a roux).  Slowly whisk in mushroom broth and white wine.  Cook over medium-high heat until it thickens into a gravy-like consistency.
  4. Add parsley and cook until wilted, and season to taste with salt and pepper.
  5. Remove from heat and immediately add cooked pasta and grated Beemster XO, mixing thoroughly.  For an extra hint of flavor, add a few drops of truffle oil.  Serve immediately.

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