Pasta with Mushrooms and Sage; Mixed Green Salad with Lemon-Garlic Dressing

By Ira,

This is the best mushroom pasta you’ll ever have. The most time-consuming part of this meal is slicing the mushrooms. Once that’s done, everything else comes together very easily. The earthy flavor of the mushrooms comes through, and it goes beautifully with the sage and garlic.

Pasta with Mushrooms and Sage

Serves 4 – 6 – Adapted from a combination of recipes from Cook’s Illustrated and Jamie Oliver

  • 1 pound farfalle pasta (or campanelle or penne)
  • 2 tablespoons olive oil or butter
  • 1 medium red onion, finely diced
  • 4 garlic cloves, minced
  • 7 ounces shiitake mushrooms, stems discarded and sliced
  • 14 ounces cremini mushrooms, sliced
  • 1 tablespoon and 1 teaspoon minced fresh sage leaves
  • 1 1/4 cups chicken stock
  • 1/2 cup half and half
  • 1 tablespoon lemon juice
  • 2 ounces grated Parmesan cheese (1 cup)
  • 2 tablespoons minced fresh parsley leaves

In a large pot, bring enough water to boil the pasta. When it comes to boiling point, add 1 tablespoon salt, then the pasta and cook until just before it reaches al-dente (we’ll continue the last 2 minutes of cooking with the chicken stock later). Drain the pasta and return it back to the pot.

While the water is coming to a boil, you can start cooking the mushrooms. In a 12 inch skillet over medium heat, add the olive oil or butter.

Then add the red onion, and cook, stirring occasionally until it’s tender about 5 minutes. Add the garlic and stir for 30 seconds.

Increase heat to medium-high and add the shiitake mushrooms, and cook, stirring occasionally, for 2 minutes.

Then add the cremini mushrooms and 1/2 teaspoon salt. Cook, stirring occasionally, for about 8 minutes.

During this time, the mushrooms will release their juices,

then the juices will evaporate.

Add the sage, stir, then add the mushroom mixture to the pasta, along with the chicken stock. Let it come to boil and cook for 1 minute.

Add the cream, half and half, Parmesan cheese, lemon juice, parsley, and salt and pepper. Stir gently and cook for another minute. The pasta should have absorbed most of the liquid. Serve.

Mixed Green Salad with Lemon-Garlic Dressing

  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 1 garlic, minced
  • 1/2 teaspoon dijon mustard
  • salt
  • 1 bag of mixed baby greens

Combine the lemon juice, olive oil, garlic, mustard and salt in a small bowl. Add the mixed greens to a large bowl. Drizzle the dressing over the mixed greens. Toss.

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