Margaux’s Mushroom Pasta
Pair this pasta with 2018 Flâneur Cuvee Constantin Pinot Noir
Serves 4 - Ingredients:
- EVOO
- 2 Shallots; chopped
- 3 Garlic Cloves; minced
- 8 oz Sliced Crimini Mushrooms
- 1/4 cup Dry White Wine
- Handful of Sun Dried Tomatoes in oil; chopped
- Handful of pitted Green Olives; chopped
- Chicken Stock
- Goat Cheese
- Red Pepper Flakes
- Salt and Pepper to Taste
- Fresh Herbs: Basil and Parsley; chopped
- Toasted Pine Nuts
- Your favorite pasta shape: I usually use Fettuccine, Rigatoni or Bow Tie Pasta
Start by bringing a pot of salted water to a boil. Cook the pasta to al dente, reserving 1 cup of the starchy water just before draining. Add olive oil to a large skillet over medium heat. Add shallots and saute until slightly translucent. Now add garlic and saute another minute before adding the mushrooms, a pinch of salt, pepper, red pepper flakes and dry white wine. Stir and simmer on low until almost all the liquid has been absorbed by the mushrooms. Now add sundried tomatoes and green olives and continue to simmer on low. *Evaluate consistency and add a splash of chicken stock now if the mixture reduces too much. Add the pasta (and reserved pasta water) to the mushroom mixture and stir. Now add your desired amount of goat cheese and mix until the cheese is melted, and the pasta looks creamy. Garnish with basil, parsley, pine nuts, and more salt, pepper and red pepper flakes to taste. Enjoy!