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    Creamy Mushroom Pasta with Garlic-Miso Butter

    pasta
    Vegetarian
    ​

    -

    adagok

    40 minutes

    teljes idő
    Főzés Kezdése

    Hozzávalók

    1/2 cup olive oil, divided

    1 pound mixed fresh wild mushrooms (preferably cremini, oyster, and hen-of-the-woods), torn into bite-size pieces, divided

    2 teaspoons kosher salt, divided

    1/2 cup (4 ounces) dry white wine, divided

    1 pound uncooked linguine

    1/2 cup garlic cloves (from 2 heads), thinly sliced

    1/4 cup unsalted butter (2 ounces)

    2 large shallots, halved and thinly sliced (about 1 cup)

    1 tablespoon finely chopped fresh rosemary

    1/2 cup heavy cream

    3 tablespoons white miso

    2 tablespoons Dijon mustard

    Grated Parmesan cheese

    Lemon wedges, for serving

    Útmutatók

    Heat 2 tablespoons oil in a large skillet over medium-high. Add half of the mushrooms and 1 teaspoon salt; cook, stirring occasionally, until mushrooms are golden brown, 6 to 10 minutes. Add 1/4 cup wine; cook, stirring to release browned bits from bottom of skillet, until liquid is completely evaporated, about 1 minute. Transfer cooked mushrooms to a plate. Repeat process with 2 tablespoons oil, remaining half of mushrooms, remaining 1 teaspoon salt, and remaining 1/4 cup wine. Wash and dry skillet; set aside.

    Meanwhile, bring a large pot of salted water to a boil over medium-high. Add pasta, and cook according to package directions for al dente, 9 to 11 minutes. Reserving 2 cups pasta cooking liquid, then drain the pasta.

    Heat garlic, butter, and remaining 1/4 cup oil in the large skillet over medium. Cook, stirring often, until garlic is just starting to brown, 2 to 4 minutes. Add shallots; cook, stirring often, until shallots are softened and garlic is golden, 4 to 6 minutes. Add rosemary; cook, stirring constantly, for 30 seconds. Reduce heat to medium-low. Stir in heavy cream, miso, Dijon, and 1/2 cup reserved pasta cooking liquid until evenly combined.

    Add cooked pasta, mushroom mixture, and 1/2 cup reserved pasta cooking liquid to skillet with miso mixture. Cook, tossing constantly, until sauce evenly coats pasta, about 2 minutes, adding additional pasta cooking liquid, 1/4 cup at a time, as needed to thin sauce. Garnish with Parmesan, and serve with lemon wedges.

    Jegyzetek

    Heavy

    Tápanyagok

    Adag Mérete

    -

    Kalória

    516 kcal

    Zsír Összesen

    35 g

    Telített Zsír

    12 g

    Telítetlen Zsír

    0 g

    Transzzsír

    -

    Koleszterin

    43 mg

    Nátrium

    903 mg

    Szénhidrát Összesen

    41 g

    Rost

    5 g

    Összes Cukor

    6 g

    Fehérje

    10 g

    -

    adagok

    40 minutes

    teljes idő
    Főzés Kezdése

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    Hozzávalók

    1/2 cup olive oil, divided

    1 pound mixed fresh wild mushrooms (preferably cremini, oyster, and hen-of-the-woods), torn into bite-size pieces, divided

    2 teaspoons kosher salt, divided

    1/2 cup (4 ounces) dry white wine, divided

    1 pound uncooked linguine

    1/2 cup garlic cloves (from 2 heads), thinly sliced

    1/4 cup unsalted butter (2 ounces)

    2 large shallots, halved and thinly sliced (about 1 cup)

    1 tablespoon finely chopped fresh rosemary

    1/2 cup heavy cream

    3 tablespoons white miso

    2 tablespoons Dijon mustard

    Grated Parmesan cheese

    Lemon wedges, for serving

    Útmutatók

    1

    Heat 2 tablespoons oil in a large skillet over medium-high. Add half of the mushrooms and 1 teaspoon salt; cook, stirring occasionally, until mushrooms are golden brown, 6 to 10 minutes. Add 1/4 cup wine; cook, stirring to release browned bits from bottom of skillet, until liquid is completely evaporated, about 1 minute. Transfer cooked mushrooms to a plate. Repeat process with 2 tablespoons oil, remaining half of mushrooms, remaining 1 teaspoon salt, and remaining 1/4 cup wine. Wash and dry skillet; set aside.

    2

    Meanwhile, bring a large pot of salted water to a boil over medium-high. Add pasta, and cook according to package directions for al dente, 9 to 11 minutes. Reserving 2 cups pasta cooking liquid, then drain the pasta.

    3

    Heat garlic, butter, and remaining 1/4 cup oil in the large skillet over medium. Cook, stirring often, until garlic is just starting to brown, 2 to 4 minutes. Add shallots; cook, stirring often, until shallots are softened and garlic is golden, 4 to 6 minutes. Add rosemary; cook, stirring constantly, for 30 seconds. Reduce heat to medium-low. Stir in heavy cream, miso, Dijon, and 1/2 cup reserved pasta cooking liquid until evenly combined.

    4

    Add cooked pasta, mushroom mixture, and 1/2 cup reserved pasta cooking liquid to skillet with miso mixture. Cook, tossing constantly, until sauce evenly coats pasta, about 2 minutes, adding additional pasta cooking liquid, 1/4 cup at a time, as needed to thin sauce. Garnish with Parmesan, and serve with lemon wedges.