Caramelized Mushroom Pasta

सामग्री

2 lbs. assorted mushrooms (use any kind you like)

1 quart vegetable stock

2 cups water

1/4 cup olive oil

1 onion, diced

3 cloves garlic, minced

2 Tbsp. white miso

3-4 sprigs fresh thyme

1 cup heavy cream

1 lb. pasta (I used spaghetti, but any pasta will do)

1/4 cup Parmesan cheese, plus additional cheese for serving

6 large leaves sage, torn into small pieces (optional)

Salt and pepper, to taste

निर्देश

Rinse the mushrooms under cold running water; wipe any dirt away with a paper towel. Pluck off the stems, then add those stems to a large saucepan with the vegetable stock and water, cover, and place over medium-low heat to simmer.

Cut the mushroom caps into fat slices and add to a Dutch oven with a heavy pinch of salt, then cover and cook for 5 minutes over high heat. Remove the lid, add the olive oil, and continue to cook for 20-25 minutes, stirring occasionally, until the mushrooms caramelize. (If anything sticks to the pan and starts to burn, add a few tablespoons of water, scrape with a wooden spoon to deglaze, and keep on cooking.)

Reduce the heat to medium, stir in the onion and cook for 3-4 minutes until translucent, then stir in the garlic, thyme, and miso and cook for another minute. Place a wire strainer over the pot and pour in the hot mushroom stock, stir in the cream, add the pasta and turn the heat back to high. Boil for 12-14 minutes, stirring occasionally, until the pasta is al dente. Stir in the Parmesan cheese and half the sage, if using. Taste for seasoning, adding salt and pepper as desired. Serve sprinkled with extra Parmesan and remaining sage.

नोट्स

Read More: https://www.thetakeout.com/recipe-caramelized-mushroom-pasta-with-miso-and-sage-1846368039/