Return the seared mushrooms to the pan, add the sliced porcinis and the chard leaves, bring to a simmer, cover and cook until the chard has wilted and the flavors have melded, about 15 minutes. Add the caper brine, 1½ cups of the reserved mushroom stock, ½ cup of the reserved pasta cooking water and the miso, stirring to break up the miso. Add the sherry and cook until the wine is almost all evaporated, scraping up any bits of mushroom that may have stuck to the pan while searing. Add the garlic and capers and stir constantly until fragrant, about 1 minute. When shimmering, add the shallots and chopped chard stems and a generous pinch of salt and cook, stirring frequently, until the shallots are soft, about 5 minutes. Reduce the heat to medium and add the olive oil to the pan. Remove the mushrooms to a plate or bowl and set aside. Serve hot with more red pepper flakes, cashew parmesan, and fresh basil.To make the sauce, put a single layer of the fresh mushrooms in a large, nonstick pan over medium-high heat and cook, turning as necessary until both sides are seared and well-browned (you may need to work in batches). Add the reserved cooking water if things are a bit dry. Add in pasta with veggies and stir to coat. Add cashew cream to sauce pot, stirring completely.Drain pasta and set aside, reserving a bit of the pasta cooking water to add to the finished dish as needed. 3 minutes before finished cooking, add in broccolini.
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