Porcini Mushroom Linguine with Crimini Mushrooms & Kale
Recipe contributed by Jennifer S. of Atlanta, GA
Serving Size: Â 4-6
Ingredients:
1 lb. Pappardelle’s Porcini Mushroom Linguine
1 lb. Crimini mushrooms, sliced or quartered
3 shallots, sliced
2 garlic cloves, sliced
1/4 teaspoon red pepper flake, or to taste
1 bunch Lacinato (black, dinosaur, or tuscan) kale, (washed, stems removed, chopped)
2 tablespoons butter
2 tablespoons olive oil
1/2 cup white wine
1/2 teaspoon to 1 tablespoon Bella Sol Roasted Garlic Avocado Oil
1/2 cup chopped parsley
1/4 cup chopped chives
Instructions:Â
- Bring 6 quarts of lightly salted water to a boil in a large stock pot. Cook pasta until al dente - approx. 8-10 min.
- While the pasta is cooking, sauté mushrooms with olive oil in a large skillet until lightly browned (they will release a lot of liquid, let the liquid evaporate and the mushrooms to brown.)
- Add butter, shallots, garlic, red pepper flakes, and cook until shallots turn translucent.
- Add chopped kale. Cover and cook 5 minutes, stirring occasionally.
- Add white wine and let reduce for 2 minutes. Taste. Add salt and pepper as needed.
- Add pasta to vegetables and liquids, stir, and let cook another 2 minutes.
- Remove from heat and stir in garlic oil. Use as much or as little as you would like.
- Toss with parsley and serve. Garnishing with chives.