PAS PASTA TA WITH BROWN BUT BUTTER TER MUSH­ROOMS

SERVES 4 | AC­TIVE: 20 MIN TO­TAL: 40 MIN

Rachael Ray Every Day - - Shop Talk -

1∕2 cup buck­wheat groats 6 tbsp. butter 2 tbsp. olive oil 4 cloves gar­lic, thinly sliced 2 lb. mixed mush­rooms (such as maitake, oys­ter, or stemmed shi­itake), cut or torn into bite- size pieces Kosher salt salt 1 lb. whole- wheat pasta 1∕2 small shal­lot, finely chopped 2 oz. Parme­san, grated or shaved 4 large egg yolks ( pas­teur­ized if de­sired)

1. Bring a large pot of wa­ter to a boil for the pasta.

2. In a dry large skil­let, toast the groats over medium-high heat, shak­ing the skil­let oc­ca­sion­ally, un­til toasted and fra­grant, about 4 min­utes. Trans­fer to a small bowl.

3. In the same skil­let, melt 3 tbsp. butter over medi­umhigh heat. Cook the butter un­til it starts to foam and turn brown, about 3 min­utes. Add 1 tbsp. oil, 2 cloves gar­lic, and half the mush­rooms; sea­son with kosher salt and pep­per. Toss un­til coated. Cook, toss­ing of­ten, un­til the mush­rooms are browned and start to crisp around the edges, 12 to 18 min­utes (de­pend­ing on the types of mush­rooms). Trans­fer to a bowl. Re­peat with the re­main­ing butter, oil, gar­lic, and mush­rooms. Re­turn all the mush­rooms to the skil­let.

4. Mean­while, salt the boil­ing wa­ter and add the pasta. Cook un­til al­most al dente. Drain the pasta.

5. Add the pasta and shal­lot to the mush­rooms; toss un­til coated. Cook un­til the shal­lot soft­ens, about 2 min­utes; sea­son. Di­vide among 4 plates or bowls. Top with the cheese and the toasted groats. Top each serv­ing with 1 egg yolk. Break the yolk and stir it into the hot pasta to cre­ate a sauce.

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