Angel Hair Pasta with Caramelized Mushrooms
Serves 4 to 6
Zest from 1 large fresh lemon, set aside
5 tablespoons of fresh lemon juice
8 shiitake mushrooms, stems removed and discarded, thinly sliced
1 8-ounce package white button or cremini mushrooms, stems removed and thinly slice. Place in a large glass bowl. Add 2 tablespoons of the fresh lemon juice and mix gently to keep them from turning brown. Set aside.
2 large portobello mushrooms, stems removed chopped into 1-inch pieces. Place in the large glass bowl with the other mushrooms. Add 2 tablespoons of fresh lemon juice to keep them from turning brown. Set aside.
1/3 cup extra-virgin olive oil
2 tablespoons shallots, peeled and finely chopped
5 garlic cloves, peeled and finely chopped
¼ teaspoon crushed red pepper
1 teaspoon each kosher salt and cracked black pepper
½ cup dry white wine
8 ounces angel hair pasta
3 tablespoons finely chopped Italian (flat-leaf) parsley
½ cup freshly grated Parmesan cheese, plus 1 cup Romano cheese, mixed together
Crushed red pepper
4 to 6 lemon wedges
Heat a large skillet on medium-high heat for 2 minutes. Add the olive oil, shallots, garlic, and crushed red pepper; sauté 1 minute. Add the mushrooms, salt, and pepper; mix well.
The mushrooms will start to release a lot of liquid as they cook. Once that liquid has evaporated, about 6 to 8 minutes, they will start to caramelize and sizzle. When that occurs, add the white wine and cook down 6 minutes. Turn off the heat while you prepare the pasta.
Cook the pasta according to package directions, drain. Place the pasta back into the pot you boiled it in.
Add the mushroom sauce and mix. Turn the heat to medium-high. Use tongs to gently mix for about 20 seconds.
For each serving garnish with a sprinkling of the parsley, lemon zest, 2 to 3 tablespoons of the combined cheeses, crushed red pepper and lemon wedge.
I prefer angel hair pasta with this sauce, but you can use any pasta you like. I have used farfalle, linguine, penne, and gluten-free pasta, all with great results.
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