The Closer

Lately, Mom has several times come up with a missing answer that cracks the last unsolved corner in one of the crossword puzzles Brad and I have been working. She even managed this on a Saturday Stumper. Luckily, Mom has been surprisingly humble about this. Not! 😆

 

 

In addition to writing braggadocious things trumpeting the one answer she got in the entire puzzle, Mom has started referring to herself as "The Closer." As in, "Have you guys gotten stuck yet? Hand it over to The Closer and I'll break it open for you." This is why Brad and I are especially happy when we solve all of the Stumper in one sitting.

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There are a couple of other mushroom pasta recipes on UaKS, but this one is by far the most mushroom-y — which is a good thing if you love mushrooms as much I do. This comes together quickly once you've sliced up all the mushrooms, which you can avoid altogether by using pre-sliced mushrooms, though you'll have to be careful not to wait too long after you buy them to make the dish, as pre-sliced mushrooms go bad more quickly than whole mushrooms. There's a nice bit of creaminess here from the mascarpone or crème fraîche, without going overboard. 

Mushroom Pasta

Adapted from Deb Perelman via Smitten Kitchen (Apr. 28, 2022)

Time: ~38 minutes

You can buy and use pre-sliced mushrooms, which would cut the prep time by a lot, since slicing the mushrooms is by far the biggest job in this recipe. Just be aware that you have to use pre-sliced mushrooms more quickly to keep them from going bad.

1 to 2 tablespoons fine sea salt
1 pound pasta
40 grams (3 tablespoons) olive oil
14 grams (1 tablespoon) butter
1 to 1½ pounds fresh cremini or white button mushrooms, sliced thin (see note)
4 medium garlic cloves, minced or pressed
Kosher salt
Freshly ground black pepper
¼ cup (60 grams) dry marsala or white wine (optional)
75 grams (⅓ cup) mascarpone or crème fraîche (you can substitute heavy cream in a pinch, but you may want to cook it down a little at the end of step 3)
A handful of chopped parsley or snipped chives, for serving (optional)
Grated Parmesan or pecorino Romano, for serving

    1. Bring 4 quarts of water to a roiling boil in a large, covered stockpot over high heat. Stir in the fine sea salt until dissolved. Add the pasta and stir a few times during the first minute or two to keep it from sticking. Cook until 1 minute short of the package directions for al dente. Drain, reserving a large mugful (at least ½ cup) of the pasta cooking water.
    2. Heat the olive oil over medium-high heat in your largest sauté pan or skillet (at least 12 inches across the top). Melt the butter in the hot oil, then stir in the mushrooms. Cook in an even layer, without moving, for 3 minutes. Season generously with kosher salt and pepper, then stir in the garlic. Cook, stirring occasionally, until the mushrooms have released their juices and the juices have evaporated, 5 minutes or more. Stir in the marsala or white wine, if using, and cook until that too has evaporated. Season again if needed.
    3. Turn the heat down to medium. Stir in the drained pasta and at least ¼ cup of the pasta cooking water. Cook, stirring, until the pasta is cooked through to your liking, adding more of the pasta water as needed to keep it a little saucy.
    4. Remove from the heat and stir in the mascarpone or crème fraîche. Taste for seasoning. Sprinkle with the chives or parsley. Serve promptly, passing the grated cheese at the table. Serves 4.