So my goal when making this dish was I wanted something light and easy for dinner. 1 stick of butter later I was thinking before bed I need to lace up running shoes, grab the MP3 player, and run a couple miles.
This dish is also moving close to that dreaded vegetarian line that I have been flirting with. If you are a veggie then swap out the chicken stock for a mushroom stock or a veggie friendly stock. I hate only adding water since it brings absolutely nothing flavor wise.
To prove to my loyal fans I am not debating a switchover I present to you a couple pictures of a couple briskets and Boston Butts I did over the weekend for my brother’s annual 4th of July party:
I wanted to try and get some pictures of the event but by the time softball finished up I got to the party with only a couple minutes left of the fireworks and just in time to help clean up.
For this recipe you will need:
- 6 ounces of portobello mushrooms medium dice
- 1 onion medium diced
- 4 cloves of garlic finely diced
- 1/2 cup of white wine
- 1 cup of chicken stock
- Pinch of crushed red pepper
- 3 stalks of thyme
- 1 stalk of oregano
- 8 TB of butter
- Kosher salt and black pepper
- Your favorite pasta cooked with about 1/2 cup of the reserved cooking water
In a large skillet over medium add in 4 TB of the butter and once melted add in the mushrooms and onions. Cook slowly till the mushrooms are softened (about 8-10 minutes).
Add in the garlic and cook for another minute. Increase the heat till medium-high and add in the white wine and reduce by 1/2. Once the wine has reduced add in the chicken stock, crushed red pepper, thyme, oregano and reduce to about 1/2 cup.
Add in the remaining 4 TB of the butter. Add in the pasta and if needed the remaining 1/2 cup of reserved pasta water.
Serve and enjoy with some grated parmesan cheese and diced parsley.