Linguine with Mushrooms is similar to the Funghi Trifolata recipe I wrote about on 5.2.2006, a recipe by Mario Batali. I think his recipe is good but Deborah Madison's takes the cake. Her's is much tastier and just as easy to make. The difference is the lemon juice and wine which totally enhances the flavor of the mushrooms and pasta. This recipe comes from Madison's Vegetarian Cooking for Everyone, a cookbook I just adore.
Makes 4 servings
Time: 30 minutes or less (especially if you use pre-sliced mushrooms)
-1 pound farfalle (I used linguine)
-2 tbsp olive oil
-1 tbsp butter, plus extra to finish-1 pound mushrooms, thinly sliced
-Salt and freshly milled pepper
-1/2 cup dry white wine
-2 garlic cloves, finely chopped
-1 small bunch parsley, finely chopped
-Freshly grate pecorino Romano or Parmesan, optional
Bring a large pot of water to boil for the pasta. Meanwhile, heat the oil and butter in a large skillet. Add the mushrooms and saute over high heat until browned around the edges 4 to 5 minutes. Squeeze the lemon over them, season with salt, then lower heat to medium and cook 5 minutes longer, stirring occasionally. When the pan becomes dry, add the wine with garlic and half the parsley. Season with salt and pepper and reduce heat to low.
Salt the pasta water well, add the pasta, and cook until al dente. Be sure to give the pasta a good twirl when you first put it in the water so it doesn't all stick together. Scoop it out and add it to the mushrooms, allowing a little of the water to drip into the pan. Raise the heat and add the rest of the parsley and a little additional butter to finish. Serve with or without cheese.
As an aside, I've received mixed messages about rinsing pasta with water. Sara Moulton on the Food Network doesn't like it at all because it removes the starch from the pasta which apparently makes it harder for it to absorb flavoring. Deborah Madison says it shouldn't be done unless you need to stop the cooking at once, as for baked pasta that will be finished later. In this case, it could probably just be undercooked a bit.
I don't know. Thoughts from the foodies out there?