California Central Coast Recipes
Strozzopretti with Caramelized Onion and Mushrooms
Strozzopretti with Caramelized Onion and Mushrooms made with white onions, Italian brown mushrooms and a little dried Porcini mushrooms seasoned with thyme and white wine has a robust but smooth tasting earthy sweetness to it. When served on strozzopretti pasta with a little Parmesan cheese added on top, it will make a mouth medley worthy of a special evening.
Preparation time: 20 minutesCooking time: 30 minutes
1/2 ounce dried Porcini mushrooms
3-5] T Extra virgin Olive oil
2 Large White Onions , peeled, halved and thinly sliced 2 mm thick if possible
1 Shallot,, peeled and chopped
2 cloves garlic , peeled and chopped
1/4 teaspoons Dried Thyme
1/2 cup White wine
1/2 pound Italian brown mushrooms , washed and sliced thinly
1/2 ounce Dried Porcini mushrooms , hydrated in warm water for half an hour (see below)
Salt to taste
Pepper to taste.
1/4 cup Italian Parsley , rinsed and chopped
1/2 pound Stozzepretti pasta
Grated Parmesan Cheese for the table.
1 Soak the dried Porcini mushrooms in 1 cup warm water for a half hour. Right before starting to cook, drain the soaked mushrooms saving the water. Heat-up the saved water and set aside for later. Coarsely dice or cut the hydrated Porcini mushrooms into slivers
2 In a large stockpot, add 3 tablespoons olive oil to pan and heat over medium-low heat. When oil is hot, add in sliced onions, separating the segments into single strands and stir well. Saute on medium heat for several minutes until softened and golden. You may need to add additional olive oil to prevent sticking. Stir well, folding over to redistribute the onions. Stir frequently.
3 Add in the shallot and garlic and continue to saute. When the aroma is fragrant, add in the thyme. When the aroma rises and is fragrant, add in the white wine. Reduce wine by half.
4 Add in the brown mushrooms, stir and continue to saute until the mushrooms give off liquid. Add in hydrated porcini mushrooms and stir well to combine with onion mixture. If the mixture seems dry, add in a bit of the reserved heated porcini liquid. This will impart a very good additional mushroom flavor to the sauce.
5 Taste the onion-mushroom sauce and add salt and freshly grated black pepper, stir well and taste again. Make any spice corrections that are needed.
6 In the meantime, put a large stockpot of hot water on the stove and bring to boiling. Add 1 tablespoon of salt to the water, stir and then add the pasta. Stir the water again and bring to a boil and cook the pasta, stirring occasionally, to al dente or as directed on the package.
7 Drain pasta and add to the onion-mushroom sauce. Toss well to distribute sauce throughout pasta. Serve on individual dinner plates with grated Parmesan cheese to top off the pasta.
The earthy sweetness of this recipe will go ideally with a robust Rhone style white wine. A Viognier or a Roussanne would be a good choice.