Creamy Mushroom Pasta With Garlic Crumbs
Recipe by Kayla Hoang | Total time: 45 minutes Cremini mushrooms pull double duty in the topping and sauce for this deeply savory pasta. Inspired by both cream of mushroom soup and stuffed mushrooms, the sauce for the pasta utilizes key flavors you may find in the soup — shallots, garlic, dry wine — while the crunchy panko topping mimics the stuffing of a stuffed mushroom. In order to get the most flavor out of the mushrooms, they are first sautéed without any oil or seasoning in a hot, dry pan. This technique helps to draw the moisture out of the mushrooms (which can muddy the other flavors and make the mushrooms squidgy), resulting in deeper flavor and better texture. To keep the dish from becoming one-note, fresh parsley and a hint of lemon zest in the topping adds brightness to each bite. Find more fast and delicious dinner recipes in our Weeknight 100. Was this email forwarded to you? You can sign up for Dinner Tonight here. Save and organize your go-to dinner recipes with the New York Times Cooking app. Try the app today. If you like the work we do at New York Times Cooking, please subscribe! Reach out to cookingcare@nytimes.com if you have any questions about your account.
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