There is something about cooking with shallots and thyme that makes me excited for cold weather. This pasta is like fall on a plate. Ironically, Boston decided to have a tropical storm the night I made it so the weather was hot and humid. Despite the grossness outside, the pasta was delicious! I thought about adding garlic and white wine to the mushrooms, but then things got busy and I forgot. I’m sure it would have been delicious, but I liked being able to taste the thyme. I stole this technique for cooking the mushrooms from Thomas Keller’s mushroom quiche. He uses canola oil instead of olive oil or butter because it has a higher smoking point. Putting the mushrooms into very hot oil makes them release their liquids so that they can absorb the flavor of the butter, thyme, and shallots. I suppose you could make this recipe a bit healthier by omitting the butter, but that would pretty much ruin the mushrooms so I wouldn’t attempt it. Instead, eat healthy things all week and then indulge for this meal. It is worth it- I promise.
This recipe also comes with a bonus recipe for breakfast the next morning! I overbought mushrooms and I hate it when leftover mushrooms get slimy and smelly so I wanted to use them up quickly. I make some combination of sautéed vegetables and eggs for breakfast most weekends so I thought it would be appropriate to finally post something about it. It also came to my attention while I was planning this post that I have never mentioned sriracha on my blog! This is an egregious oversight because I have a pretty serious obsession with it- I actually have to keep the bottle with me while I eat eggs so that I can add more on each bite. If you have never tried it, please go to the store and buy it immediately. I was skeptical at first too but it changed my life.
Fresh Pasta with Assorted Mushrooms
makes 4 servings
Fresh Pasta (make your own or buy from the store)
2 tablespoons canola oil
1 lb cremini, sliced
1 lb shitake mushrooms, sliced
1 tablespoon thyme, minced
2 tablespoons shallots, minced
2 tablespoons butter
½ cup parmesan, finely grated
2 tablespoons chives, minced
Heat the canola oil over high heat. When it is very hot, add the mushrooms and a pinch of kosher salt and stir until they begin to release liquid, about 5 minutes. Add the thyme, shallots, and butter and reduce heat to medium.
Meanwhile, cook the fresh pasta in a pot of boiling salted water. Don’t skimp on the salt. Cook until the pasta is al dente and drain, reserving about a cup of the pasta water. Add half of the pasta water to the mushrooms and increase heat to high. Add the pasta to the mushrooms along with the parmesan and toss to combine. If the pasta is too dry, add the remaining pasta water. Adjust seasoning, top with chives, and serve.
Eggs with Mushrooms and Shallots (and Sriracha)
1 tablespoon canola oil
1 pint assorted mushrooms, sliced
2 shallots, sliced
2 tablespoons butter
1 tablespoon chives
Heat the canola oil over high heat. Add the mushrooms, shallots, and 1 tablespoon of butter and continue to cook over high heat until the mushrooms and shallots soften, about ten minutes. Don’t stir too frequently- you want the mushrooms to get a little browned. Once they are cooked, remove them from the heat and wipe out the pan. Return the pan to the stove and add the second tablespoon of butter. Add the eggs along with a sprinkle of salt and cook over-easy (or however you like- poaching would be another good option). Serve the eggs on top of the mushrooms and shallots, sprinkle with chives, and serve with toast and sriracha!