I know what you’re thinking. “Really, Sarah? You just tossed some mushrooms with some pasta. And I’m supposed to be following you for innovative food content?” Stay with me, people. This is one of those dishes that looks simple on paper and feels simple while you’re making it; but when you taste it, you’ll be going “WHOA where did all that FLAVOR come from?!”
With so few ingredients and so few pots and pans to worry about, you can laser focus on the small touches that really make this recipe sing: like sweating your garlic just the right amount so it’s fragrant but not burnt, evenly sprinkling on that tablespoon of flour that helps the mushrooms to brown while also giving it structure, and adding just the right amount of pasta water to pull it all together.
I don’t use the term “Favorite” lightly. Also it’s ready in 20 minutes. You’ll thank me next Monday night.
EQUIPMENT: Cutting Board, Knife, Medium Pot, Large Skillet, Slotted Spoon, Large Spoon or Spatula
My Favorite Mushroom Pasta
Ingredients
- 2 tbsp Olive Oil
- 1 tbsp Butter
- 1 tsp Flour
- 8 oz Mushrooms (any type), sliced
- 1 cup Whole Wheat Penne
- 2 tbsp White Wine Vinegar
- 1 or 2 cloves Garlic, minced
- 1 tsp fresh Thyme, chopped
- Salt and Pepper to taste
- Parmesan Cheese to taste
- Red Pepper Flakes to taste
Directions
- Step 1 Start a pot of water boiling for your pasta.
- Step 2 Prep your produce. Wash and slice your mushrooms (I clean mushrooms by submerging them in a bowl of water, then immediately transferring to a clean towel and patting them dry), and mince the garlic. Strip the thyme leaves from the stem by pinching it near the top with one hand, and running the fingers of your other hand down the stem from top to bottom. Then give the leaves a quick chop to release their flavor (any small pieces of stem that come off easily can be chopped and mixed in with the leaves).
- Step 3 Salt your pasta water when it starts to come to a boil (to taste, although I always add a full tablespoon plus), and cook the pasta according to the package directions.
- Step 4 Set a large skillet over medium heat, and add the oil, butter, and garlic (TIP: Add the garlic and the fat at the same time. The garlic will flavor the butter and oil, and it will heat up slowly so it will be less likely to burn). When the butter’s melted and starting to bubble, add the mushrooms. Season with salt and pepper. When the mushrooms start to soften, add the flour. (TIP: Sprinkle it around the pan rather than dump the spoonful in one place. It will coat the mushrooms more evenly that way.) Toss to coat the mushrooms, and sauté for another 1-2 minutes. The mushrooms will brown slightly and the flour will absorb any excess moisture.
- Step 5 Deglaze the pan with the white vinegar. When the pasta’s ready, drain and add to the skillet with the thyme, and about 1/4 cup of pasta water. Cook until the liquid thickens enough to coat the pasta, 2-3 minutes. Taste for salt. Finish with parmesan cheese and red pepper flakes.
| Whole Wheat Penne | Any pasta you like (I recommend a short shape) |
| White Wine Vinegar | Dry white wine, Lemon |
| Thyme | Savory |
