Pasta With Caramelized Mushrooms and Spinach
- Cuisine: American
- Course: Main Course
- Features: Fast, Healthy, Meatless
Summary:
The next time you're in the mood for a pasta sauce without a big production, try this trick. Some of the pasta cooking water is whisked with a mild vinegar and a flavorful extra-virgin olive oil to form a sauce that has a surprising depth of flavor, sort of a cross between a pan sauce and a vinaigrette. If desired, just prior to serving, toss in some shredded chicken, crumbled sausage or chunks of goat cheese.
4 servings
Ingredients:
- 1 pound mixed shiitake and oyster mushrooms
- 5 tablespoons extra-virgin olive oil
- 3/4 pound penne pasta or similarly shaped pasta
- 1 tablespoon minced garlic
- 1 tablespoon minced fresh thyme
- Sea salt
- Freshly ground black pepper
- 3 tablespoons sherry vinegar*
- 2 cups young spinach or coarsely torn larger spinach leaves
- Thinly shaved Parmesan cheese (optional)
Directions:
Remove the stems from the mushrooms. Cut the shiitakes into slices between 1/4 and 1/2 inch thick. Break the oyster mushrooms into smaller pieces.
In a large skillet over medium-high heat, heat 3 tablespoons of the oil. Distribute the mushrooms evenly over the surface. Do not stir! Let them sizzle until well seared on the bottom, about 3 minutes. Reduce the heat to medium-low and cook, stirring occasionally, until tender, about 15 minutes longer.
Meanwhile, bring a large pot of water to a boil. Add the pasta and cook according to package directions.
Add the garlic and thyme to the mushrooms, season with salt and pepper to taste and cook until fragrant, 1 to 2 minutes. Remove from the heat.
Drain the pasta, reserving 1 cup of the cooking water. Transfer the pasta to large bowl. Add the mushroom mixture to the pasta and toss to combine. Set aside.
Return the mushroom skillet to medium-high heat, add the reserved pasta water and cook, stirring, until reduced by half. Whisking constantly, slowly add first the vinegar, then the remaining 2 tablespoons oil. Drizzle the mixture over the pasta and toss well. Add the spinach and toss again. Season with salt and pepper, add a shaving of Parmesan cheese, if using, and toss again.
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Recipe Source:
Adapted from "Michael Chiarello's Casual Cooking" (Chronicle, 2002).
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