Meatless Mondays: Mushroom and Shallots Pasta

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Today’s Meatless Mondays recipe is a quick and simple one that’s great when you get home too tired to cook something fancy. A yummy Mushroom and Shallots Pasta. (serves 4)

1 pound pasta,
2 large shallots, diced
12-15 mushrooms, sliced thin
4 tablespoons of butter
1/2 cup white wine or sherry
Parmesan cheese, grated
olive oil
salt and pepper

First, get the water going for the pasta. Next, chop your mushroom and shallots. Put a saute pan over medium high heat and add enough oil to coat pan. Add shallots and mushrooms, stirring constantly. When shallots are translucent turn off burner and de-glaze pan with your white wine, about 1/2 cup. Add butter and return to low heat, stirring until butter is completely melted. Turn off heat and alt and pepper sauce to taste. When your pasta is finished cooking, strain well and pour directly into pan and quickly toss to coat, throwing in some Parmesan as well. Serve with a salad or veggie side dish.

As you can see this is a very simple sauce, but it can be adjusted many ways. First, for wetter sauce add more white wine or butter. Other variations could include changing the wine to a red, or adding a bit of brandy or vodka. Seasonal vegies could also be added including asparagus, broccoli, or squash. You can also experiment with fresh herbs such as thyme, basil, oregano or Italian parsley.

About Peter Dopulos

Peter Dopulos is an avid cyclist and the author of Where to Bike Orange County. He is also the co-host of the Long Beach radio talkshow Swoop's World and a co-founder of GreenWorld365.com.

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