Tuesday, December 3, 2013
Toasted Mushroom Pasta
This is one of the first recipes I ever found and tried out from the blogosphere. It's a good thing that I started with this recipe because it is a winner, and if I had started with something that was gross (and there are plenty of loser recipes out there,) then I may have never continued to search and cook like I do...I may have never even started my own food blog! So thank you, toasted mushroom pasta...for being absolutely delicious and for proving to me why parsley is actually worth buying. (In most recipes, I can easily forget about it if I don't have any on hand and don't feel like running to the store. In this recipe, however, it is necessary. It makes the dish. So don't leave it out, and enjoy the amazing smell.) For some reason, Gimme Some Oven, the blog where I found this recipe, no longer has this recipe. I have no idea why not, but it's a damn good thing I discovered it (and wrote it down) before it was gone. You're welcome :)
Toasted Mushroom Pasta
slightly adapted from Gimme Some Oven
3 Tbsp. extra virgin olive oil
1 Tbsp. butter
8 oz. fresh mushrooms (approx 2 cups), cleaned and thinly sliced
2 cloves garlic, minced
1/4 cup flat-leaf parsley, chopped
1 tsp. dried oregano
1/2 cup dry white wine
8 oz macaroni, or other pasta
2 cups low-sodium chicken stock
1/4 cup cream
1/4 cup freshly grated romano cheese
1/4 tsp. freshly ground black pepper
pepper to taste
Heat a large heavy skillet over very high heat, add 1 tablespoon of the olive oil to the pan. Saute the mushrooms until browned, but not cooked all the way through, about 2-3 minutes. Reduce the heat and add the parsley, garlic, oregano and cook for another minute or so. Pour in the wine and simmer for 3-5 minutes. Remove the mushrooms and remaining sauce to a bowl, and set aside.
In another large skillet or saucepan, add the remaining 2 Tablespoons olive oil and the butter. Add the macaroni and stir it constantly until it is a deep golden brown, about 5 minutes. Be sure to watch carefully, as the pasta can go from toasted to burnt very quickly!!
Once toasted, pour in the chicken stock and bring to a boil. Reduce the heat and simmer uncovered until the pasta is al dente, or almost tender, about 10 minutes.
Stir in the mushroom mixture and cream and cook for a few more minutes to let everything come together in a beautiful creamy, but not claggy sauce. Remove from the heat and stir in the romano and pepper. Taste for seasoning, add salt if needed, but the romano is usually just salty enough. Sprinkle with a bit of fresh parsley, and more romano if you’d like before serving.