Empty My Fridge
Mushroom Lovers... this one's for you!
Ingredients
- Extra virgin olive oil
- Pasta8 oz
- Salt
- Olive⅓ cups
- Butter1 tbsp
- Shallot · minced2
- Garlic · minced5
- Mushroom · sliced, roughly chopped24 oz
- Black pepper
- Rosemary1 tsp
- Tomato paste3 tbsp
- Merlot wine¼ cups
- Parmesan cheese · grated½ cups
- Parsley½ cups
- Walnut · chopped⅓ cups
- Chili flake · flakesto taste
Instructions
- Heat 1/3 cup extra virgin olive oil and 1 tablespoon butter over medium-high heat.
- Add the 2 minced shallots, the 5 minced garlic cloves, the 8 oz sliced baby bella mushrooms, the 8 oz sliced white mushrooms and the 8 oz roughly chopped portobello mushrooms, and cook them.
- Season the mushrooms with a large pinch of kosher salt, black pepper and 1 teaspoon rosemary.
- Stir in 3 tablespoons tomato paste, then add 1/4 cup merlot and let it cook down.
- Add a little starchy pasta water, then add the cooked 8 oz dry pasta.
- Stir in 1/2 cup grated Parmigiano-Reggiano, 1/2 cup packed parsley and 1/3 cup chopped walnuts, and add red pepper flakes to taste if you like.
Summarized from The Mediterranean Dish's video. Watch it for the details.
Cook with what's in your fridge
Empty My Fridge shows the recipes you can make with the food you already have, and reminds you before it goes off.