Capellini with Mushroom Ragu

Serves 6-7 people

• 2 pounds dry capellini pasta (cook to desired doneness. Angel hair only takes a few minutes and you can definitely do the pasta last.)

• 12 ounces of COOKED mixed mushrooms*** (see below)

• 1 cup mushroom stock

• 1 large shallot, sliced thin

• 1 clove garlic, sliced

• 2-3 ounces white wine

• 2 ounces butter

• 2-3 ounces of Parmesan cheese (pre-grated)

• 1-2 ounces olive oil

• Chili flakes (pinch)

• Salt and pepper to taste

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

1.      Slice all mushrooms, add olive oil to the pan and sauté well in a suitable pan, seasoning with salt at the very end. 

2.     Remove once very golden brown. 

3.    Use enough white wine to cover the entire bottom of pan with wine. Reduce and lift remaining “fond” from the pan. 

4.    Add water approx. ⅔ quart to create “stock.”

For the pasta:

1.      In a suitable sauté pan over medium high heat add garlic until 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, add the spinach and toss lightly, then the white wine to deglaze all of the ingredients together. Reduce by half, add butter and allow to simmer with all the other ingredients.

4.    At this point, add the pasta for just a flash 2-3 minutes in the hot pasta water (cappellini is a quick cooking pasta, be careful).

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

6.    Give it a quick toss and then take off the heat.

7.     Add your Parmesan—this will create the “cremosa” or sauce that makes this dish.

8.    Add olive oil and more Parmesan on top as desired and enjoy.