Linguini with Mushrooms and Radicchio
Leah's Recipe for Employee Week!
1.5 cups shitake mushrooms sliced
1 small head purple radicchio roughly chopped
One shallot or ¼ of an onion thinly sliced
3 cloves spring garlic (or one clove hard neck) minced
Two teaspoons Black garlic or black garlic molasses (or roasted garlic mixed with a tablespoon or so of balsamic vinegar)
½-1 cup of white wine
½ a cup or more of freshly grated parmesan
4 oz linguini
1 Tablespoon of butter
- Olive oil
- Parsley or dill (or both!)
Set a pan over medium high heat and let it come up to temp also start your pasta water (see note), toss in the mushrooms and some olive oil and let the shrooms brown and soften a bit.
Push them to one side of the pan and put onion on clear side with olive oil and a pinch of salt, let the onions sweat and soften a few minutes before stirring them together with the mushrooms, repeat this process with the garlic, try not to let the garlic burn.
Once the onions garlic and shrooms look all nice and delicious add in the radicchio stir it around and let it wilt in again add a pinch of salt, adding salt a little bit at a time helps build flavor.
Add in the black garlic or black garlic molasses and stir around a bit.
Deglaze with a few glugs of white wine.
Whenever your pasta water starts boiling throw the noodles in. Once the wine has reduced down nicely, transfer everything to a stainless-steel bowl, grind in some pepper add the butter and stir it all around. Toss in half of the cheese now too.
Once your pasta is cooked transfer it to the bowl with tongs reserving the pasta water. Using your tongs mix everything together and add in the rest of the cheese.
Salt to taste, add any fresh herb you are using and small splashes of pasta water to bring it all together. This is a very earthy rich pasta, at this point a teaspoon or so of cider vinegar might brighten it up, but only a little, you don’t want to overpower the beautiful bitter undertones of the radicchio.
Note: I like to cook my pasta in much less water than most recipes call for, it is faster and less wasteful and it creates a starchier more flavorful pasta water for finishing out my sauce, and I think the pasta cooks this way tastes fine. Three cups should be enough to cook 4 oz of pasta, just kind of push the noodles into the water as they soften and once you can put the lid on put it on until it comes back up to a boil. (don’t forget to salt the water!)