Capellini Primavera

Ingredients / 1 portion 

3.5 oz dry pasta (cook to desired doneness)

2.5 oz precooked mushrooms

3 oz mushroom stock 

½ of 1 medium shallot 

1 clove garlic sliced 

2-3 oz white wine

3 oz butter 

2-3 oz of parmesan cheese (pre grated) 

1-2 oz olive oil 

Chili flakes (pinch) 

Salt and pepper to taste

5 Mixed Mushrooms (small batch—Hen of the Woods, King Oyster, Button mushrooms)

1. Slice all onions, add oil to pan and sauté well, in a suitable pan with olive oil, 

2. Remove once very golden brown 

3. Use enough white wine to cover the entire bottom of pan with wine 

4. Reduce and lift remaining “fond” from the pan 

5. Add water approx. 2/3 quart to create “stock”

Short cut:

Buy dry mushrooms and make a mushroom stock, 2 dry to 3 gallons water, boil for 45 min strain and reserve until needed.

Method

1. In a suitable sauté pan over medium high heat add garlic until they’re about to be golden brown

2. Add the pre-cooked mushrooms, shallots and the pinch of chili flakes, 

3. As the garlic starts to brown with all the other ingredients add the white wine to deglaze the pan

4. Allow wine to reduce by half, once wine is reduced by half add mushroom stock and butter 

5. At this point add the pasta that you reheated in your boiling water that has been set aside

6. Allow the pasta to finish its last minute of cooking in the sauce you have created in the pan

7. Add the spinach not cooked at this point 

8. Give it a quick toss and then off the heat 

9. Add your parmesan, this will create the “cremosa” or sauce that makes this dish.

10. Add olive oil and more parmesan on top as desired and enjoy