Monday, October 1, 2007
Pasta with Sorrel Chiffonade, Roasted Mushrooms and Scallions
If you have access to sorrel (ours came from my sister's garden), it's a refreshing change from other greens--it does turn a pretty uninspiring shade of army green when cooked, but the lemony flavor is really surprising, and pairs nicely with richer tastes like roasted mushrooms. If you don't have access to sorrel, most cookbooks I've seen suggest substituting spinach with a little lemon juice.
A few notes on this recipe: (1) we used whole wheat gnocchi, but you can use whatever cute chubby pasta you have around, like ziti or rotini, and (2) although this is delicious on its own, we topped it with a roasted tomato packed in olive oil, so if you made some, break open a jar (if you haven't made them, tomato season isn't quite over, and you'll thank yourself when you start throwing them in everything).
Um, This Looks Like a Weed
1 lb. pasta (gnocchi, ziti or rotelle)
1 lb. whatever mushrooms are on sale (we used white button, but this would be delicious if you want to splurge on something pricier)
1/4 cup olive oil
2 cloves garlic, minced or put through a garlic press
Salt and pepper
2 teaspoons olive oil
1 large bunch sorrel, sliced into very thin ribbons
2 scallions, green and white parts, finely sliced
Are You Sure I Can Eat It?
Put pasta water on to boil in a large soup pot. Meanwhile, dice mushrooms and toss in a large casserole dish with the olive oil, garlic, salt and pepper. Broil for about 15 minutes, or until mushrooms are brown and giving off liquid.
By this time, the pasta water should be ready. Cook according to package directions, drain and return to the pot. Toss with 2 teaspoons olive oil and the mushrooms, then stir in the sorrel (when it's very finely sliced, like this chiffonade, it will steam on contact with the pasta, so you want to add it at the last minute). Top with scallions and a roasted tomato, if you have one.