Fresh Pasta with Sautéed Mushrooms
Time: 10-15 minutes
Serves: As many as you’d like
Inspired by: Eating at Madison & Fifth with my good friend Jeanette. We LOVE the pasta/mushroom dish there – it’s much more decadent than what I make because it has truffle oil and butter – but that dish really just reminds me that I love fresh pasta with any kind of sautéed or grilled mushrooms on top! This is about the easiest dish to prepare – no recipe required really – but I’m posting this as a reminder to myself to make this now and then.
Ingredients:
- Fresh pasta – I prefer Pappardelle or any thin, wide fresh pasta noodle
- Approximately 3/4 of a cup chopped mushrooms per serving – I think all mushrooms rock – these are cremini in the photo but I’ve used all kinds and often many kinds all together (grilled Portabellas are another favorite)
- Butter or olive oil
- Fresh lemon juice
- Salt and pepper
- Fresh minced garlic (optional)
- Fresh parsley chopped (optional)
Preparation: Wash, slice and sauté mushrooms in butter or olive oil – add salt and pepper to taste. I think salt is the key to bringing out the flavors of the mushrooms. Mushrooms are also best when not overcooked – keep them firm and juicy – probably about 5-8 minutes on a medium heat for cremini’s – this varies quite a bit per type of mushroom. If you love garlic, add some minced garlic a few minutes before the mushrooms are finished cooking. When the mushrooms are just about finished, take them off the heat. Cook the pasta according to instructions, usually about 2 minutes. Drain pasta and immediately toss in olive oil, a bit of lemon juice and a bit of salt and pepper. Add some chopped parsley if you like. Pour the mushrooms and their cooking juices over the top and toss lightly.
Notes: I recently made my favorite grilled vegetable lasagna and had a couple of packages of fresh lasagna sheets left over so I cut them into 3/4″ strips and they were awesome as pasta noodles. The fresher the pasta, the more easily the noodles stick to each other so add some olive oil to your cooking water, stir pasta immediately after dropping into the water, and add some salt for flavor. Continue stiring a bit to keep the noodles separated while cooking. After draining, toss immediately with olive oil to keep noodles separated.
Wine Suggestions: I love an earthy Red Burgundy with anything mushroom! My next choice would be a high-acid white to cut through the butter such as a Chablis or White Burgundy. Because this is buttery, many people would also love a rich, buttery and creamy California Chardonnay.