¼ lb. wild mushrooms such as chanterelles, shiitakes, oyster, maitake
A few other mushrooms such as crimini, portabello
3 tbsp. unsalted butter, divided
3 sprigs fresh thyme or 1 tbsp. dried thyme
2 tbsp. cream
Salt and pepper
2 tbsp. veal demi glaze
Carefully clean, trim, and slice mushrooms. Heat a large sauté pan and add 1 tbsp. of butter. Sauté mushrooms, but don’t crowd them. You may need to do two batches.
As the mushrooms release their water, add 1 tbsp. more of butter. They will start to caramelize on the edges. Add thyme leaves to the pan.
Meanwhile boil water, add sea salt, and cook pasta to order – about 2 oz. per person. Once cooked, drain.
Finish mushrooms in their pain with 2 tbsp. of heavy cream and 2 tbsp. of good quality veal demi glaze. Taste for seasoning and adjust to your liking. You should have a nice amount of creamy, earthy, fragrant sauce in the pan.
Add the pasta, toss with sauce in the pan. Add a bit of pasta water into the pan for the sauce. Top with shaved parmigiano and enjoy!
Recipe Courtesy Of: Tanja Yokum
Wine Pairing - Alsace Pinot Gris
Brilliantly yellow or deeply gold in color, Alsace Pinot Gris has an earthy, smoky nose with aromas of mushrooms and moss, in addition to dried fruits, honey and gingerbread character. On the palate, these full-bodied, rich and round wines are always supported by bright freshness.
Its compatibility with hearty dishes such as game, roasted pork and earthy ingredients, such as mushrooms and truffles, make Pinot Gris the white wine choice for red wine drinkers.