Wednesday, April 13, 2011

Sautéed Wild Mushrooms with Angel Hair Pasta

As much of a budget or splurge meal that you wish it to be, this recipe adopts any combination of fresh mushrooms you can find or are willing to pay for. I combined crimini and oyster mushrooms in these blog pictures but you could use any mushrooms that look fresh and pocketbook friendly. Do try to use a few types of mushrooms to gain a larger scope of textures and flavors. Start the pasta water straight away as this is the longest step. Hand tear wild mushrooms like I did above- it's faster and looks more delicate. Win win!

Sautéed Wild Mushrooms with Angel Hair Pasta
-Serves 3-4

4 servings of angel hair pasta (~1/2 a box)
4 tablespoons extra virgin olive oil
3 cloves of garlic, peeled and thinly sliced
6-7 cups mixed mushrooms, torn or slightly sliced/chopped

kosher salt 
freshly ground black pepper
2-3 tablespoons butter, cubed
2 handfuls of finely grated pecorino romano or parmesan
3 tablespoons chopped italian parsley
1 lemon

-Bring a large pot of water to a rolling boil. Salt the water generously.

-Heat a large skillet over medium-high heat and add the olive oil. Add the sliced garlic and toss to coat in the oil. Let the garlic heat and become fragrant for about 30 seconds. Add the mushrooms to the skillet and toss gently to coat in the olive oil. Season with kosher salt and black pepper and sautée, tossing occasionally, for a few minutes until the mushrooms wilt and stop releasing water. This time will vary greatly depending on your mushroom types and piece sizes.

-Cook the angel hair according to package directions, but you'll want to stop cooking it a bit earlier than al dente. If you're using a denser pasta, you may want to start cooking it before you start cooking the mushrooms.

-Add the butter to the mushrooms. Toss to melt and coat the mushrooms evenly. Add about 1/2 a cup of pasta water to the mushrooms and fold in the angel hair pasta.

-Take the skillet with the pasta and mushrooms off the heat, juice half of the lemon over the pasta, and fold in grated cheese. Garnish with italian parsley, plate, and serve immediately.

Loosely adapted from Jamie Oliver- Oliver's Twist

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