Mushroom Pasta With Cashew Cream Recipe

Los Angeles Occasions Take a look at Kitchen Coordinator Julie Giuffrida sautes capers, garlic, onions, and chard.

(Stephanie S. Shih / For The Occasions)

To make the sauce, put a single layer of the recent mushrooms in a big, nonstick pan over medium-high warmth and cook dinner, turning as needed till each side are seared and well-browned (it’s possible you’ll have to work in batches). Take away the mushrooms to a plate or bowl and put aside. Scale back the warmth to medium and add the olive oil to the pan. When shimmering, add the shallots and chopped chard stems and a beneficiant pinch of salt and cook dinner, stirring ceaselessly, till the shallots are delicate, about 5 minutes. Add the garlic and capers and stir continually till aromatic, about 1 minute. Add the sherry and cook dinner till the wine is nearly all evaporated, scraping up any bits of mushroom which will have caught to the pan whereas searing. Add the caper brine, 1½ cups of the reserved mushroom inventory, ½ cup of the reserved pasta cooking water and the miso, stirring to interrupt up the miso. Return the seared mushrooms to the pan, add the sliced porcinis and the chard leaves, carry to a simmer, cowl and cook dinner till the chard has wilted and the flavors have melded, about quarter-hour. Add the cashew cream and stir to mix. If wanted, add extra mushroom broth and/or pasta water somewhat at a time till the sauce frivolously coats the again of a spoon and may be very pourable. Season to style with salt and freshly floor black pepper. Stir in a lot of the parsley, reserving a couple of pinches for garnish.