Mushroom Lover's Pasta
I learned a lesson this week...John brought home a ton of blue oyster mushrooms so i thought I would throw them into a few things that I had planned on making and it did not work. I put some in chili and in spaghetti sauce. It did not work. My best guess is because the mushrooms had too much of an earthy flavour to be paired with something hot & spicy. I almost decided that I do not like blue oyster mushrooms and then I tried this recipe and I loved them. The creamy sauce was perfect with the mushrooms. I would definitely do this again.
Mushroom Lover's Pasta
1 pound uncooked pasta ( I used pappardelle)
1 stick (1/2 cup) butter, divided
1 lb blue oyster mushrooms
1 lb chestnut mushrooms
6 cloves garlic, thinly sliced
1 cup dry white wine
2/3 cup vegetable stock
2 tbsp balsamic vinegar
2-3 large sprigs of fresh rosemary
1/2 tsp crushed red pepper flakes to taste
2/3 cup parmesan cheese
1/2 cup toasted pine nuts, divided (optional)
Cook Pasta in a large stock pot of generously salted water al dente, according to package instructions. Reserve 1 cup of past water and set it aside. Drain the pasta
As the pasta is cooking, melt1/4 cup (4 tablespoons) of the butter in a large sauté pan over medium-high heat. Add the mushrooms and cook, tossing every minute or so, for 3-4 minutes or until lightly browned and softened. Add the garlic and cook for 1 more minute, stirring occasionally.
Add the remaining butter, wine, veggie stock, balsamic vinegar, rosemary, crushed red pepper flakes, and a generous pinch of salt and pepper, and stir to combine. Continue cooking until the sauce reaches a simmer. Then let it continue to simmer for 5 more minutes, or until the liquid has reduced by about half. Remove and discard the rosemary sprigs (or you’re welcome to just leave them in there).
Once the pasta and sauce are both ready to go, pour the sauce into the stockpot with the cooked pasta. Add the Parmesan cheese and 1/4 cuppine nuts, and toss the entire mixture until combined. Taste and season with extra salt, pepper and/or crushed red chili flakes if needed. And if you would like a saucier pasta, just stir in some of the reserved starchy pasta water.
Serve immediately, garnished with the remaining pine nuts, plus lots and lots of extra Parmesan cheese.
For timing purposes, I recommend adding the pasta to the boiling water once the mushroom sauce reaches a simmer.