Mushroom Ragù with Crispy Pasta
Description
This delicious pasta could turn a mushroom hater into a mushroom lover, at least for this dish. It makes a wonderful meal that's rustic and hearty.
Ingredients
Mushroom Ragù:
1 oz. dried porcini mushrooms
2 c. boiling water
4 T. extra virgin olive oil, divided
1 medium onion or 3-4 shallots, finely chopped
3 garlic cloves, smashed to a pulp with a little sea salt
2 lb. assorted mushrooms, thinly sliced ((possible combinations: portobello, cremini, shiitake, maitake, oyster, and/or trumpet)
1 T. all-purpose flour
2 T. tomato paste
2 t. fresh rosemary, chopped
2 t. fresh thyme, chopped
pinch red pepper flakes
1 c. dry red wine like Cabernet Sauvignon, Pinot Noir or Merlot (or Sherry, Marsala, or Madiera)
2 c. mushroom broth (from reconstituted porcinis)
sea salt
freshly ground black pepper, to taste
chopped parsley, for garnish
Crispy Pasta:
1 lb. whole wheat spaghetti
grated cheese, like Parmesan or Pecorino
chopped herbs, like rosemary or thyme
4 T. olive oil
Directions
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Mushroom Ragù:
Soak dried porcini mushrooms in 2 c. boiling water for 20 - 30 minutes; strain, reserving as much liquid as possible; set mushroom broth aside. Roughly chop mushrooms.
Heat a large skillet with 2 T. olive oil over medium heat; add onion; cook about 5 minutes, until tender and lightly browned. Add garlic; saute for 30 seconds. Add remaining 2 T. olive oil, sliced mushrooms, a large pinch of sea salt and pepper; cook for about 5 minutes, stirring occasionally. Add flour; stir to combine; cook for 2 minutes. Add tomato paste; cook for 1 minute. Add dried mushrooms, rosemary, thyme and red pepper flakes. Add wine; raise heat to high; cook 5 minutes, scraping bits of mushroom and onion from the bottom of the pan. Add 1 c. mushroom stock; cook for 15 - 20 minutes, adding more broth or water as needed, scraping any bits that stick to the bottom. Season with salt and pepper, to taste if needed.
Crispy Pasta:
Cook spaghetti in well salted water until al dente; drain well; toss with a little olive oil, grated cheese and freshly chopped herbs.
Heat 1 T. olive oil in a 9 or 10 inch non-stick pan. Divide the pasta into 4 portions. When oil is hot, add 1 portion of the pasta to the pan; fry until golden brown and crisp, 2 - 3 minutes; flip and fry until the second side is lightly browned. Repeat with remaining portions.
Serve the mushroom ragù over the crispy, fried pasta and garnish with chopped parsley.
4 servings.
*Instead of frying the pasta, the mushroom ragù could be served over freshly cooked pasta or over creamy or baked polenta.