I think I’m having one of those weeks where I get massively lazy and refuse to shop or cook. The hazy summer informs me I should have a slushie or ice cream instead. It’s a titanic effort to leave the beach or park to initiate any adult responsibilities. You guys know what I’m talking about, right?
So I go the farmers’ markets for inspiration and they never disappoint. This time of year, they are lush with vegetables, flowers, fruits, and energy. This mushroom pasta has been a staple of mine for a long time, but I added some garlic scapes for good measure. If you haven’t noticed, I have a special relationship with garlic from green ‘til bulb.
This recipe is a wonderful way to utilize everything in season right now. It’s full of herbs, flavor, and summer romance; it’s so simple and adaptable. If you have other vegetables lying around, this is a good place to use them.
You can still be lazy and enjoy great, home cooked meals.
Three Herb Mushroom Pasta
8 oz. crimini mushrooms, about 2½ cups, sliced
4 garlic scapes, about ½ cup, chopped 1” pieces (6 cloves of garlic if scapes aren’t available)
2 tablespoons parsley, chopped
2-3 sprigs of rosemary
2-3 sprigs of sage
¼ cup fresh Parmesan, extra for finishing
Half-pound pasta (I used thin spaghetti)
2 tablespoons unsalted butter
1 tablespoon balsamic vinegar
1½ tablespoon olive oil
3 tablespoons white wine (optional)
Salt and pepper
Start boiling heavily salted water for the pasta.
In a medium pan over medium heat, melt butter. Next, toss in sage and rosemary and let sizzle for about a minute. You’ll be able to smell the herbs infusing with the butter. Add olive oil to cool and prevent burning.
Throw in scapes and let them cook for about 2 minutes – they will start to soften a tiny bit. Then, add mushrooms and salt – this will take about 10-12 minutes and you want to time the cooking with the pasta. The pasta should finish just before the mushrooms are done cooking – cook pasta at your timely discretion.
Keep the pan on medium heat, and stir as you go. The mushrooms will release a lot of water at first, but will eventually soak up all the flavors again. After about ten minutes, season with pepper. Once the mushrooms look soft and browned, add balsamic vinegar and wine. The wine is optional, but it will give the mushrooms a beautiful aroma. Turn the heat to high and let it reduce for a minute or two.
By now, your pasta should be done and drained. Set it aside while you finish the mushrooms.
Taste mushrooms for seasoning again before pouring over pasta. Add chopped parsley and Parmesan – mix everything together until combined. Top off with extra Parmesan for better results.