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Wilted Escarole and Mushroom Pasta
Wilted Escarole and Mushroom Pasta
INGREDIENTS
DIRECTIONS
In a large pot of boiling salted water, cook the fettuccine until just al dente. Drain the fettuccine, reserving 1 cup of the cooking water.
In a large, deep skillet, heat the olive oil until shimmering. Add the garlic and crushed red pepper and cook over moderately high heat until fragrant but not browned, about 30 seconds. Add the mushrooms, season with salt and pepper and cook until softened and just beginning to brown, about 5 minutes.
Add the escarole to the skillet and cook, stirring, until wilted. Add the fettuccine and the reserved cooking water and cook, tossing gently, until the sauce is slightly thickened, about 2 minutes. Season the fettuccine with salt and pepper. Add the 6 tablespoons of Parmesan cheese and toss to coat. Transfer the pasta to plates or bowls and pass extra Parmesan at the table.
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Sauteed Mixed Mushrooms
Sautéed Mixed Mushrooms
INGREDIENTS
DIRECTIONS
Prepare mushrooms by rubbing the dirt off with a paper towel. Slice, quarter, or mince as desired.
Cook to Release Moisture: Heat a few teaspoons of butter or oil in a skillet over medium heat. Add the mushrooms and a pinch of salt, and stir to evenly coat the mushrooms with butter. You should hear the mushrooms sizzling. Continue cooking for 1-2 minutes, stirring frequently, until the mushrooms start to release their moisture.
Continue cooking the mushrooms over medium heat, stirring occasionally, until all the moisture has evaporated and the mushrooms start to turn dark reddish-brown with golden spots. This should take another 5-8 minutes (total cooking time is about 10 minutes).
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Simple Sauteed Escarole
Simple Sautéed Escarole
INGREDIENTS
DIRECTIONS
In a large skillet, heat oil over medium. Add garlic, and cook until fragrant and lightly golden, about 3 minutes. Stir in escarole; season with salt. Cook, stirring frequently, until tender, about 10 minutes.
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