Alys Lorenz October 27, 2020 Fall Recipes
2 tablespoons extra-virgin olive oil
16 ounces cremini mushrooms, de-stemmed and sliced
8 ounces Spaghetti, plus ⅓ cup reserved pasta water
2 garlic cloves, minced
¼ cup dry white wine (such as chardonnay or pinot grigio)
¼ to ⅓ cup cashew cream (below)
⅓ cup chopped fresh tarragon
⅓ cup chopped fresh chives
⅓ cup shaved Parmigiano Reggiano cheese
Sea salt and freshly ground black pepper
savory cashew cream (this makes extra)*
⅓ cup raw cashews + ½ cup water (or skip this mixture and use regular cream)
½ clove garlic (a small one)
½ teaspoon fresh lemon juice
¼ teaspoon dijon mustard
⅛ teaspoon sea salt
1. Make the cashew cream by blending all ingredients in a high speed blender until smooth. Set aside. (note: it’s not going to be very thick, it should be the consistency of half & half or heavy cream).
2. In a large pan heat the olive oil oil over medium heat. Add the mushrooms, a few generous pinches of salt and pepper, and cook until soft and wilted, stirring occasionally, about 8 to 12 minutes.
3. Meanwhile, cook the pasta in salted boiling water 1 minute short of the package directions, until al dente. Reserve ⅓ cup of the starchy pasta water before draining.
4. To the mushrooms, add the wine. Stir and let it reduce for 1 to 2 minutes.
5. Stir in the garlic, then the cooked pasta and toss. Add a few splashes of the cashew cream and a few splashes of the pasta water and toss to create a light sauce. Add half of the fresh herbs and season to taste. Serve immediately with remaining fresh herbs and Parmigiano Reggiano cheese on top.
- To make this vegan, skip the cheese and and serve with a few drizzles of balsamic vinegar.
- Change up the herbs: rosemary and/or sage would be delicious here, but add those heartier herbs to the pan as you add the mushrooms so that they'll cook more than the softer herbs.