0

Your Cart is Empty

Cat Cora's Garlic Mushroom Pasta

Cat Cora's Garlic Mushroom Pasta

Hearty pasta and mushrooms, bursting with flavor and herbs, paired with Hand on Heart's fruit-forward and vibrant Cabernet Sauvignon.

INGREDIENTS

4 ounces uncooked pasta

3 tablespoons butter divided

1 tablespoon olive oil

7 ounces Crimini mushrooms

1/2 medium onion chopped

3 cloves garlic minced

1 teaspoon Dijon mustard

1/4 cup pasta water

1 lemon, zested & juiced

1/2 cup freshly grated

Parmesan cheese

2 tablespoons fresh

parsley chopped

Salt & pepper to taste

 

INSTRUCTIONS

Boil a salted pot of water and cook the pasta al dente according to package directions.

Add the oil and 1 tablespoon of the butter to a large skillet over medium-high heat. Once the pan is hot, add the mushrooms. Sauté, stirring occasionally, until the water has been released from the mushrooms & cooked 8-10 minutes or possibly a bit longer.

Add the onions and cook. Stir in the rest of the butter, plus the garlic and Dijon mustard. Cook for about a minute.

Add in the pasta water and lemon juice + zest, and let it bubble for one minute. Take the pan off the heat and stir in the parmesan cheese and parsley.

Toss the pasta with the sauce in the pan. Season with salt & pepper to taste and serve immediately.



Also in Recipes

Chocolate Budino
Chocolate Budino

Budino in Italian means pudding but this is more like a molten cake, moist and almost gooey in the middle when served warm from the oven. I like to serve the budino with a scoop of homemade Banana Chocolate-Chunk Ice Cream (in my cookbook, Cooking From the Hip), but it's also great with creme anglaise and fresh raspberries or strawberries.
Cat Cora's Peach Panzanella Salad with Burrata and Bacon
Cat Cora's Peach Panzanella Salad with Burrata and Bacon

Cat Cora's Pan Seared Salmon Agro-Dolce
Cat Cora's Pan Seared Salmon Agro-Dolce