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Fusilli With Red Wine Mushrooms and Thyme
8 ounces dried fusilli
1/2 cup chopped parsley
2 ounces imported parmesan cheese
1 tablespoon cornstarch
Sauce:
2 yellow onions, chopped
4 cloves garlic, minced
1 1/2 pounds mushrooms, shiitake, portabella, chanterelle or cremini
1 cup red wine, such as zinfandel
1 cup vegetable or chicken broth
2 tablespoons oyster sauce
1 tablespoon heavy soy sauce
1 tablespoon chopped fresh thyme leaves
2 teaspoons tomato paste
1/2 teaspoon Asian chile sauce
1/2 teaspoon sugar
6 tablespoons unsalted butter, divided
salt and freshly ground black pepper to taste
Set aside the pasta, parsley, cheese, and cornstarch in separate containers. Place the onions and garlic in separate containers. Discard the stems from the shiitake and portabella mushrooms. Cut the mushrooms into 1/4 inch wide pieces.
In a small bowl, combine the wine, broth, oyster sauce, soy sauce, thyme, tomato paste, chile sauce and sugar.
Place a 12 inch saute pan that is not cast-iron or aluminum over medium heat. Add half the butter, and when the butter is melted, add the onions. Saute the onions until they become golden, about 15 minutes. Then add the remaining butter, the garlic and the mushrooms. Cook the mushrooms until they soften, expel all their moisture and eventually become densely textured, about 10 to 15 minutes. Add wine sauce, bring to a boil over medium heat, and cook until the mushrooms begin to show above the sauce, about 6 minutes. Cool, transfer to a bowl, and refrigerate. All advance preparation steps may be completed up to 8 hours before you begin the final steps.
Grate the cheese. Combine the cornstarch with 1 tablespoon cold water. Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the pasta according to package instructions. When the pasta loses its raw texture but is still slightly firm, drain the pasta and the water into a colander.
Return the pasta pot to the stove over high heat. Add the mushroom sauce and bring to a low boil. Stir in a little of the cornstarch mixture to slightly thicken the sauce. Return the pasta to the pot and stir to evenly combine. Add salt and pepper to taste. Transfer the pasta to a heated serving platter or dinner plates. Sprinkle on the parsley and grated cheese. Serve at once.
Yields 4 entree servings.
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Fusilli With Red Wine Mushrooms and Thyme
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Category: Recipes
Prep Time: Cook Time: Total Time:
Fusilli With Red Wine Mushrooms and Thyme
8 ounces dried fusilli
1/2 cup chopped parsley
2 ounces imported parmesan cheese
1 tablespoon cornstarch
Sauce:
2 yellow onions, chopped
4 cloves garlic, minced
1 1/2 pounds mushrooms, shiitake, portabella, chanterelle or cremini
1 cup red wine, such as zinfandel
1 cup vegetable or chicken broth
2 tablespoons oyster sauce
1 tablespoon heavy soy sauce
1 tablespoon chopped fresh thyme leaves
2 teaspoons tomato paste
1/2 teaspoon Asian chile sauce
1/2 teaspoon sugar
6 tablespoons unsalted butter, divided
salt and freshly ground black pepper to taste
Set aside the pasta, parsley, cheese, and cornstarch in separate containers. Place the onions and garlic in separate containers. Discard the stems from the shiitake and portabella mushrooms. Cut the mushrooms into 1/4 inch wide pieces.
In a small bowl, combine the wine, broth, oyster sauce, soy sauce, thyme, tomato paste, chile sauce and sugar.
Place a 12 inch saute pan that is not cast-iron or aluminum over medium heat. Add half the butter, and when the butter is melted, add the onions. Saute the onions until they become golden, about 15 minutes. Then add the remaining butter, the garlic and the mushrooms. Cook the mushrooms until they soften, expel all their moisture and eventually become densely textured, about 10 to 15 minutes. Add wine sauce, bring to a boil over medium heat, and cook until the mushrooms begin to show above the sauce, about 6 minutes. Cool, transfer to a bowl, and refrigerate. All advance preparation steps may be completed up to 8 hours before you begin the final steps.
Grate the cheese. Combine the cornstarch with 1 tablespoon cold water. Bring 4 quarts of water to a rapid boil. Lightly salt the water, then cook the pasta according to package instructions. When the pasta loses its raw texture but is still slightly firm, drain the pasta and the water into a colander.
Return the pasta pot to the stove over high heat. Add the mushroom sauce and bring to a low boil. Stir in a little of the cornstarch mixture to slightly thicken the sauce. Return the pasta to the pot and stir to evenly combine. Add salt and pepper to taste. Transfer the pasta to a heated serving platter or dinner plates. Sprinkle on the parsley and grated cheese. Serve at once.
Yields 4 entree servings.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
I have made something similar to this before. It was amazing. Yours sounds even better.
By the way, you have some fantastic recipes. I have added a number of them to my collection. I am glad you are sharing. To many people out here don't.Comment posted by sgre52160
June 18, 2010 2:49 pm
myProfile | myRecipes | myBlog
I hope you enjoy it sgre. I noticed that as well, I wish I new why they hide them. I also have seen some of the ones I have posted, in some cooking groups my wife belongs to. They must be good recipes if people are, reposting them. Please enjoy the recipes sgre.
Comment posted by HappyCook80
June 28, 2010 8:04 pm
myProfile | myRecipes | myBlog
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