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Tuesday, December 15, 2020

Creamy One-Pot Mushroom and Leek Pasta Recipe - The New York Times

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This deeply satisfying pasta, brimming with rich umami, is made in just one pot, an approach that bolsters its flavors. Once the leek and mushrooms are caramelized and sticking to the pot, they’re deglazed to lift all the extra depth from the bottom of the pan. (Use any liquid for deglazing, whether water, wine, stock, vinegar or tomato juice.) This recipe leaves the choice of mushrooms up to you: Cremini and shiitake are a good combination, but you could even use rehydrated porcinis. If you are craving greens to cut through the richness, stir a few handfuls of baby spinach into the pasta just before you turn off the heat.

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December 11, 2020 at 06:27PM
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Creamy One-Pot Mushroom and Leek Pasta Recipe - The New York Times

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Pasta

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