Sometimes the best recipes are the simplest ones.
You don’t need a billion ingredients to wow someone with a dish. Sometimes you just have to find some amazing ingredients, put them together and you have a delicious meal.
That is pretty much what happened here. Mushroom linguine. Even the title doesn’t sound complicated. This was a meal that I needed after returning back to work. Granted, the kids weren’t in the building (that would come the next day) but after coming home from a tough Crossfit workout, something simple was all I wanted.
I was lucky that when I attended the Harvard Common Press Brunch that I got to take home some amazing cookbooks. One of those is the yet to be released Herbivoracious (it will be released in May 2012) which is a compilation of 150 recipes, all of them vegetarian. Since I have been looking to reduce the amount of meat in my diet, this book is perfect. I can’t wait to create more of the delicious recipes in this book.
So the next time you are thinking of a way to wow someone with your cooking skills, look toward the simpler dishes instead of the dishes of the molecular gastronomy type.
Ingredients
- 3 tbsp unsalted butter
- 1 small vidalia onion, diced
- 4 garlic cloves, sliced thin
- 2 lbs mushrooms (I used a combo of shitake, baby bella & white), sliced thinly
- 1 lb linguine, cooked just before al dente & with about a cup of reserved pasta water
- 3/4 cup white wine
- 1/2 cup Parmigiano-Reggiano, shredded
- 1/2 cup Pecorino Romano, shredded
- salt and pepper
- handful of fresh parsley leaves
- sprinkle of red pepper flakes (optional)
Instructions
- In a 12″ skillet melt 2 tbsp of butter over medium-high heat. Add the onions and garlic and cook for about 2 minutes, or until starting to sweat.
- Add the sliced mushrooms and cook, stirring occasionally, until the mushrooms start to brown. Add the remaining tbsp of butter.
- Turn the heat up to high, add the white wine and stir, making sure to scrape up any browned bits that have accumulated on the bottom of the pan. Cook for about a minute.
- Reduce the heat to low and add the cooked linguine. Using two forks or a pair of tongs, combine all ingredients. Add enough of the reserved pasta water until all the pasta is fully coated.
- Add about half of the Pecorino & Parmigiano to the pan and stir to combine. Season with salt and pepper to taste.
- Serve on a plate and sprinkle with remaining cheese and parsley and optional red pepper flakes.
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