Friday, May 15, 2009
Wild Mushroom Sugo
I love pasta and mushrooms so when I saw an episode of Michael Chiarello's show using both, I knew I'd be trying it.
True to form, his recipes are wonderful so if you are a mushroom lover, you will really enjoy this!
Mushroom Sugo recipe
1/3 cup extra-virgin olive oil
4 cups mixed wild mushrooms, finely chopped (from about 3/4-pound mushrooms)
Salt and freshly ground pepper
1 tablespoon chopped garlic
1 teaspoon minced fresh rosemary leaves
1 tablespoon minced shallots
1/2 cup tomato puree (from fresh or canned peeled tomato)
1/4 cup red wine
1/2 cup chicken broth or water
1 generous tablespoon unsalted butter
1 tablespoon minced fresh parsley leaves
*Pasta or gnocchi
Heat a large saute pan over high heat. When hot, add oil, and then sprinkle in the mushrooms. Don't stir! Let the mushrooms sizzle and caramelize for 7 to 8 minutes. Stir and season with salt and pepper. Add garlic and cook, stirring, for about 1 minute to release its fragrance. Add the rosemary and shallot and cook for about a minute. Cook briefly to release their fragrance, then add tomato and red wine and simmer until almost evaporated. Add the broth or water. Simmer until slightly reduced, 4 to 5 minutes. Season, to taste, with salt and pepper. Remove from heat and stir in the butter. Sprinkle with the parsley and keep warm.
Bring a large pot of salted water to a boil. Add the oricchette and drain well when done. Transfer to a large platter. Pour the warm sauce over the pasta. Grate Parmesan over the top and serve immediately.
*The original recipe calls for potato gnocchi which I didn't make...I used oricchette pasta instead and it was wonderful.
Here is the link to the original recipe on foodnetwork!