45 minutes | Serves 2-4
Some recipes are weeknight simple and weekend worthy at the same time. This is one of them. Mushrooms, Pinot Noir, butter, pasta water. The kind of dish that looks like you know what you're doing, because you do.
Best with: Pinot Noir
Why it works:
- Earthy wines mirror the depth of the mushrooms
- Light tannin keeps the dish from feeling heavy
- A little fruit adds just enough lift
Ingredients
- Mixed mushrooms
- 2 to 3 tbsp olive oil
- 1 clove garlic, minced
- Thyme, minced
- Bloc Pinot Noir, 3/4 cup
- Pasta, cooked al dente, keep the water
- 4 tbsp butter, cubed
- Parmesan cheese
- Salt and pepper to taste
How to Make It
- Clean mixed mushrooms either with a mushroom brush or by swishing around in a bowl of water quickly until dirt is removed and dry on a clean towel for at least 10 to 15 minutes.
- Sear mushrooms on high heat, don't overcrowd so the moisture can cook off and brown. Keep the pan slick with olive oil.
- Turn down heat to medium high, and add garlic and thyme. Cook 1 to 2 minutes or until lightly browned.
- Deglaze pan with Bloc Pinot Noir, reduce by half.
- Add butter and swirl to combine to make a creamy sauce. Salt to taste.
- Add in pasta.
- Grate over parmesan to your liking.
- Add a little pasta water to help bind the sauce to the pasta and make it creamier if desired.
- Serve hot.
Chef notes: Keep a cup of the pasta water nearby to adjust the consistency of your butter and parmesan sauce as you go.
