Shroom Shroom Pasta
Today for dinner at the Saucery we're cooking up an easy vegan recipe we call Shroom Shroom Pasta! We will be using our Mushroom Ragu sauce in addition to a pound of fresh shiitake mushrooms from Bulich Farms and porcini infused tagliatelle pasta to make this simple 30 minute meal burst with lots of mushroom flavor!
SERVES 4-6
MADE WITH MUSHROOM RAGU
INGREDIENTS
1 (26oz) jar Mushroom Ragu
1 lb Stroncatura Pasta
1 lb fresh shiitake mushrooms
1 tbsp extra virgin olive oil
1/4 cup Pineau des Charentes*
2 tbsp unsalted butter
1 tbsp dried sage
sea salt to taste
* Or as a substitute, use any sweet white wine
Photo + Styling by City Saucery
PREPARATION
Bring 3 quarts of salted water to a boil. Cook the pasta until al dente, drain, and set aside.
Meanwhile, clean and de-stem mushrooms, then cut into 1/4 inch slices. In a medium saucepan (with a lid), heat the oil over medium heat. Drop in the mushrooms with a pinch of salt and cover. Once the mushrooms start releasing their moisture (after 1-2 minutes), remove the lid and stir occasionally until most of it has evaporated.
Make a well in the center and add the butter to it. Allow it to melt undisturbed. Once melted and bubbling, drop the dried sage right on the butter. This will “bloom” the sage and release its aromatics. Now stir and mix everything until well combined. Continue cooking stirring occasionally until the moisture has cooked off and the mushrooms start feeling a bit “dry”.
Add the Pineau des Charentes and let simmer for a couple minutes, stirring occasionally. Optional: Remove about 1/4 cup of the cooked mushrooms and set aside for garnish.
Add the jar of Mushroom Ragu to the pan and stir until bubbling and heated through. Once the pasta is ready and drained, gently drop it into the sauce and turn with tongs or a pasta fork until well combined.
Serve hot and garnish with some of the reserved cooked mushrooms. Enjoy!
