Monday, October 29, 2012

Angel Hair with Shiitake, Caramelized Onions and Spinach

We here in DC are quietly waiting for Hurricane Sandy to collide with some nice arctic Canadian air. It's the calm before the storm...just waiting. Will classes be canceled? Will the city flood, or, more specifically, will my basement manage to stay dry? Will we all lose power? When we all lose power, how long will it be out? We'll just have to wait and see, I suppose. And just what does this have to do with this dish? Not one thing. I just wanted you to think about the hurricane even if you live far away. It's a little exciting in a bad-things-could-happen kind of way. Anyway. On with our recipe for today.
One of the farmers at the market in Old Town Alexandria sells some of the most delectable mushrooms I've ever eaten. And the shiitakes, oh the shiitakes! I knew they deserved their own dish to highlight such a rich, buttery flavor. So I caramelized some onions, and tossed them together with the mushrooms and some spinach (or arugula, as my husband prefers, but it's a bit bitter for me sometimes) in some angel hair pasta and voila! A simple, elegant, and, might I be so bold to say, superb pasta dish that will tempt even those who think they don't love mushrooms. 

Angel Hair with Shiitakes, Caramelized Onions and Spinach
Recipe by Kelly
Photo by Kelly

1 large onion, cut in half and thinly sliced
1 pound shiitake mushrooms, washed and thinly sliced
1 tablespoon butter
2-3 tablespoons olive oil
1 bag baby spinach (or arugula), roughly chopped
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 pound angel hair pasta
grated Parmesan cheese

  1. Heat the butter and 1 tablespoon of olive oil on medium heat. Add onions and cook about 10-15 minutes, until onions are soft and browning. (You can cook them on low heat as long as 30-40 minutes for more fully caramelized onions, but I'm always too lazy to wait that long). 
  2. Add 1 more tablespoon of oil, mushrooms, and salt and pepper. Cook about 5 minutes on medium heat, stirring frequently. Add spinach, cover, and for about 2 minutes, until spinach has wilted. 
  3. Meanwhile, bring a large pot of well-salted water to a boil. Cook pasta according to package directions. Reserve about 1/2 cup pasta water before you drain the pasta.
  4. In a large bowl, combine mushroom mixture and pasta. Add a small amount of pasta water if mixture seems a little dry. Top with Parmesan cheese.

1 comment:

Caroline said...

Looks good and simple. Good luck with the hurricane. I hope you guys stay dry or at least your house does.

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