Saturday, October 8, 2011

Pasta with Mushrooms in a White Wine Sauce

An amazing savory sauce for any type of stuffed pasta (butternut squash or portobello raviolis, etc) or for Ryan and other carnivores, on top of chicken or beef!

baby bella, hen of the woods, shitake, portobello mushrooms, or other, cut into small pieces
Asparagus tips
white wine (2/3-3/4 cup or so)
1 tbsp lemon juice (I'm squeezing a wedge...)
1 or 2 shallots
3 large or 5 small cloves garlic
chicken or vegetable stock (3/4- 1cup)
olive oil
heavy cream
pecorino & parmeggiano cheese
rosemary, chive, parsley, sage (your choice of blend!)
salt & pepper

1. sear & brown mushrooms in small amount of butter over very high heat. (optional: press with bottom of a pan to get a crisper texture)

2. Turn down heat to low and add in shallots and garlic. Add a small amount of olive oil to the butter, add additional butter if need be. (Don't be shy here.) Sweat the onion and garlic slowly so they turn translucent.

3. Add in parsley, rosemary and any other herbs to pan and crush with spoon into the oil/butter/garlic/shallot mixture. Cook until greens are soft and wilted.

4. Add in fresh lemon juice and dry white wine to mixture, and allow wine to reduce off until down to about half of the original amount. Add in chicken stock and continue to reduce. Add in asparagus tips now as well.

5. Add in cream, slowly, to desired amount (I go light on this, actually) and grated pecorino and parmesan cheese, and add pepper & salt to taste. Here it becomes all about tasting the flavor and adjusting as desired to create a balance between the cream, garlic, wine, and stock.

6. To adjust the texture of the sauce, thin with pasta water or thicken with a little flour.

7. Drain pasta (saving water for thinning and for storage of any leftovers!) And toss 2 servings of pasta right in the sauce in the pan, allow to cook for a minute or two before serving.

8. Garnish with fresh parsley and serve over whatever pasta you'd like!!

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