Brussels sprouts and mushrooms are a dynamic duo in this seasonal pasta dish. Orecchiette, the tiny ear shaped pasta, works well here as it doesn't overwhelm the thinly sliced brussels sprouts and mushrooms. And besides, they're cute.
- 3/4 lb. brussels sprouts, thinly sliced
- 4 cups assorted mushrooms (button, shitake, cremini, chantarelle, oyster, whatever you like)
- 2 garlic cloves, minced
- 3 sprigs fresh thyme leaves
- 2 fresh sage leaves, finely chopped
- Juice of one lemon
- 1/2 cup vegetable or chicken stock
- 1 lb. orecchiette pasta
- olive oil
- 1/4 cup or more to taste, freshly grated Parmesan cheese
- salt and pepper
Cook orecchiette in a large pot of boiling salted water until al dente. Drain, toss with 1 tablespoon of olive oil to prevent sticking and set aside.
In a large saute pan, heat 3 T. olive oil over high heat. Add mushrooms and allow to cook, stirring occasionally, until they have released their juices and become nicely browned. Remove from heat and set aside. Add 1 T. olive oil to pan and saute the sliced brussels sprouts for a minute or two until they turn a bright green . Add to the mushrooms and set aside. Add garlic to the pan and saute for a minute, then add stock. and the juice of one lemon. Simmer until the sauce thickens slightly, then season with salt and pepper. Return the brussels sprouts, mushrooms, and pasta to the pan. Over high heat, toss with sauce until well coated and sprinkle with herbs. Add a splash of olive oil and freshly grated Parmesan cheese. Serve immediately.
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