20 October 2009

Sunday Dinner: Mushroom Pasta

This past Sunday, I was in the mood for some mushrooms. I saw a recipe last week on Twitter from Foodista for porcini ravioli with sage brown butter sauce, which, by the way, sounded amazing. I don't have a pasta maker and I was too lazy to go to Pastaworks to buy fresh sheets of pasta, so I improvised using the base of their recipe. I understand the Spaghetti Factory has a similar dish...I like the idea, I despise the Spaghetti Factory.

Mushroom Linguini with Sage Brown Butter sauce
1 lb. linguini
1/2 sweet onion
1 garlic clove
10 fresh sage leaves (2 chopped, 8 left whole)
1/4 c. fresh Italian parsley
1/4 lb. crimini* mushrooms, chopped
1/8 lb. chanterelle mushrooms, chopped
1/8 lb. king oyster mushrooms, chopped
1/2 stick unsalted butter
1/4 c. olive oil
reserved pasta water
salt & pepper to taste
mizithra cheese

Cook pasta according to directions. Try to time this to finish at the same time as the mushrooms.

Slice onion very thin. Heat 1/2 the olive oil over medium-high heat for a few minutes, then lower the flame and cook until onions are caramelized. Add garlic near the end and cook until fragrant. Set onion and garlic aside in a medium-size bowl.

Chop the mushrooms (I prefer to leave the pieces pretty large, about the size of a quarter). Add the rest of the olive oil, heat to medium-high again. Throw in your mushrooms and cook until they are slightly brown, but still firm. Throw the mushrooms into the bowl with the onions and toss with the parsley and sage. Add pepper, but I recommend not adding salt until later. Set aside.

Put your butter in the pan and melt down over medium heat. Add the remaining 8 sage leaves and allow the butter to brown slightly. Add the mushroom mixture and toss until well coated.

Drain pasta, but keep about a cup of the water. Put the pasta back in the pan and add the mushroom mixture that is coated with the butter sauce. Shred some mizithra cheese over the top and mix. Add hot pasta water, as needed. At this point you can test to see if you need more salt. The cheese was so salty, I didn't need any extra.

Add a little extra cheese, and some parsley (if desired), and serve!
Sorry the color is a little off. I had a bad setting on my camera phone when I took this picture.

I made another loaf of No Knead Bread a la The New York Times. I prefer this recipe over the Test Kitchen one as there are fewer ingredients and it's much easier. The Test Kitchen recipe is, of course, delicious, but there's (pun alert) no need to take that course when the simpler NY Times recipe is just as good.*Note: New Seasons sells an 8 oz. variety package of mushrooms for $6.99. The contents change regularly, but it is a great way to go if you're unsure what kind of mushrooms you want. I padded mine with the crimini mushrooms since the other can be so expensive.

1 comment:

  1. I saw this recipe, glad you tried it. Come over, we'll have bread day.