Culinary Disasters

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.

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