RECIPE: Mushroom-Palooza Pasta
We are obsessed with mushrooms at our house. We love them. And when we are trying to cut back on meat, the meat lovers in my family find hearty mushrooms to be a perfect meat replacement.
This dish uses quite a bit of mushrooms, and uses soy and beef broth to bring out the richness of the mushroom flavors. So if you have some meat eaters in your family, I promise that this dish will soon be a favorite for them.
1 pound of portobellos
10 ounces of shiitake mushrooms
10 ounces of rigatoni pasta
3 tablespoons of olive oil
1/2 tablespoons of chopped fresh thyme
5 garlic cloves, minced
red pepper flakes to taste
1/4 cup of beef broth
1/2 tablespoons of soy sauce
1/4 cup of crème fraîche
3/4 teaspoon of kosher salt
1/2 teaspoon of black pepper
1/4 cups parsley
Grated parmesan and extra chopped parsley for garnish
Cook rigatoni according to package directions and reserve 1/2 to 1 cup of water. Brush clean all the mushrooms. Remove stems of portobellos and discard the gills. Cut the portobellos into 1/2" slices crosswise. Cut the shiitake into 1/2" slices.
Heat the olive oil in a heavy bottomed skillet. Add the garlic, red pepper flakes and the thyme, and cook for 30 seconds. Add the portobellos and cook for 5 minutes, then add the shitakes. and cook until browned. Add the soy sauce and the beef broth. Cook until most of the liquid is absorbed or evaporated.
Stir in the Crème Fraîche, salt, pepper and adjust to taste. Add the pasta and toss with the parsley, adding cooking water, a 1/4 cup at a time. Loosen the sauce in case the pasta mixture is too thick.
Sprinkle with grated Parmesan cheese and extra chopped parsley and serve.