Monday, July 04, 2011
Light, Easy, and Seasonal: Crimini Mushrooms with Shallots and Wine
A quick and tasty dinner (I often use brown-rice pasta - Trader Joe's makes a good one - as an alternative to the wheat).
Makes 2 servings
2 teaspoons olive oil
2 teaspoons butter, divided
2 medium shallots, sliced into thin sauté slice
1 lb. crimini mushrooms, stems removed (keep these in your freezer for stock!), sliced thinly
approx 1/2 cup dry white wine
4 oz. whole-wheat pasta (I like spaghetti)
sea salt + freshly ground black pepper
Heat a 12” skillet over medium heat. Add 1 teaspoon butter and all the olive oil, as well as the shallots and a pinch of salt; cook, stirring, until softened but not browned.
Add mushrooms, several generous pinches salt, and several grinds black pepper and cook, stirring occasionally until mushrooms get very brown and reduce a lot in volume (see photo). Remove mushrooms to a plate, add wine, and turn up heat; scrape browned bits from pan and reduce by half.
Cook and drain pasta according to package instructions, reserving 1/2 cup of pasta water. Add remaining teaspoon butter to mushroom pan over medium heat; when melted, add mushrooms, pasta, and as much reserved pasta cooking water as needed to moisten, and toss to combine well. Serve immediately with additional freshly ground pepper.