One Pan Mushroom and White Wine Pasta

Saturday, February 25, 2017
I've been trying pretty hard recently to steer clear of sneaky treats like pasta, but it's not always so easy. Sometimes, I just get an idea that will not quit until I've pursued it, kind of like a fear that you have to overcome by facing it, except it's not a fear, it's a dream 😍. 

 Okay, so in the midst of all that trying, that thing happened and I needed to do something about it. It's been the coldest, windiest, grossest few days in London and sometimes a salad just won't cut it. So, I gave in to the whole experience, because the cooking part is just as warming up as the eating part, and made a party in a pan; a mushroom pasta party, the funnest kind of party and the most delicious kind too.

The good part about this recipe is that if like me you're often on the cusp of making responsible decisions like not eating pasta, you want the deed to be over with as soon as possible, whilst removing the evidence as quickly and smoothly as possible. That's where this guy comes in, it's made in just one pan which means much less cleaning up and much less risk of anyone catching you out on your old resolutions.

Also, I managed to find the end of a bottle of wine in the fridge and thought to myself, if I'm doing this, I might as well enjoy it with a glass of wine too! (That's where the wine comes into the recipe, but it's by no means optional)!

Here's the recipe!

One Pan Mushroom 
and White Wine Pasta 

YOU WILL NEED:
1.5 CUPS OYSTER MUSHROOMS, SLICED
1.5 CUPS CHESTNUT MUSHROOMS, SLICED
(IF THE MUSHROOMS NEED TO BE WASHED, MAKE SURE YOU DRY THEM WELL AFTER)
4 CLOVES GARLIC, CRUSHED
1 SHALLOT, FINELY CHOPPED
1 HANDFUL FRESH THYME, STEMS REMOVED
1.5 CUPS WHITE WINE 
400G UNCOOKED PENNE OR PASTA OF YOUR CHOICE (MINE WAS GLUTEN FREE)
1 MUSHROOM OR VEGETABLE STOCK CUBE
SEA SALT AND PEPPER
1 CUP FRESH PARSLEY, FINELY CHOPPED
1/2 CUP GRATED PARMESAN
OLIVE OIL
2 TBSP BUTTER

In a very large frying pan, heat 1 tablespoon of olive oil and saute the garlic and shallots. Once they're softened, add the thyme leaves. 

Melt the butter into the pan, once it's foamy, add the mushrooms. Spread them flat and evenly on the pan and then do not stir until bottom side is golden brown, then mix and try and get the remaining pale parts golden. 

Once the mushrooms are fully golden and caramelised, add the white wine. Be careful as this may cause a flame for a couple of seconds, (this is fine, this is sort of flambeing). Wait for the wine to totally evaporate so theres no liquid left in the pan. 

Add the pasta to the pan and then cover with water. (About half a litre) or so it just covers the pasta. Add the mushroom stock cube and mix into the liquid. Season with salt and pepper. 

Bring to a simmer for about 8 minutes and mix every so often so the pasta doesn't get stuck to the bottom. If the pasta is not yet cooked and is not covered with enough water, you can add a little more. Once the liquid has almost totally evaporated but is generously coating the pasta like a sauce turn down the heat and add the cheese and then the parsley and mix thoroughly. 

Enjoy immediately and top with more parmesan and another sprinkle of parsley. 

Enjoy!