Classic Pasta And Mushrooms⚓︎
Personal rating:
Ingredients⚓︎
- 1/4 cup extra-virgin olive oil, plus more for drizzling
- 1.5 lb mixed fresh mushrooms (shiitake, oyster and/or cremini); rinsed, trimmed, and sliced
- 2 tbsp unsalted butter
- 1/2 tsp kosher salt, plus more as needed
- 3 cloves garlic, minced
- 2 tsp chopped fresh rosemary leaves
- 1/3 tsp crushed red pepper flakes
- 1 cup no-salt-added vegetable broth (or water)
- 1 lb penne or 12 oz egg noodles
- 1/4 cup chopped fresh flat-leaf parsley
- 1/2 cup freshly grated Parmesan cheese, plus more for serving
- black pepper, for serving
- peas (optional)
Recipe⚓︎
- Wash the mushrooms in a large bowl of water then dry in a colander
- Trim the base to have a stable surface for slicing vertically. Set aside in a large bowl
- Grate the cheese and prepare the rosemary and garlic cloves, but hold off on chopping until the mushrooms are caramelizing
- Bring a large pot of water to boil
- While the water is heating, in a large skillet over medium-high heat, heat the olive oil until shimmering
- Add about half the mushrooms and cook, stirring, until they begin to wilt and make space in the pan; then add the remaining mushrooms
- Cook, stirring often, until they give up their liquid; then increase the heat to boil the liquid away and caramelize the mushrooms (8-10 min)
- Reduce the heat to medium, add the butter and let it melt
- Stir in the garlic, rosemary, salt, and red pepper flakes until fragrant (30s)
- Meanwhile, add the pasta to the water and cook 1-2 min less than the package directions
- Add the vegetable broth and simmer until reduced by half, about 3 minutes
- Reduce the heat to its lowest setting and cover to keep warm.
- When the pasta is ready, transfer to the pan with tongs
- Drizzle with olive oil, sprinkle with the parsley and toss to coat
- Add a little reserved pasta water if the pan seems dry
- Remove the skillet from the heat, and sprinkle with the grated cheese
- Toss and serve hot, passing more grated cheese at the table and fresh black pepper