Toasted Angel Hair Pasta in Wild Mushroom Broth
Toasting the angel hair maintains the structure of the pasta and allows it to absorb the flavorful broth without getting sticky. Porcini powder gives the broth an added mushroom flavor, but the dish is also delicious without it.
Serves 4 to 6
1 pound dried angel hair pasta
2 Tablespoons olive oil
3 cups mushroom stock (see recipe below)
To toast pasta, set oven at 350 degrees F. Rub olive oil throughout dried raw pasta until absorbed. Spread evenly on sheet pan and bake until golden brown in oven, about 10 minutes. Drop into boiling water and cook until al dente, about 7 minutes. Strain and cool under running water. Set aside.
Mushroom Stock Ingredients:
¼ cup olive oil
1 medium peeled onion, diced into ¼-inch pieces
½ pound mixed wild mushrooms, such as oyster, shiitake, or black trumpet
1 quart water or chicken broth
1 Tablespoon chopped fresh thyme
¼ cup porcini powder (optional)
2 cups cleaned, chopped spinach
Salt and pepper to taste
Heat olive oil in a large sauté pan. Add onion and cook on low heat until caramelized, about 5 to 7 minutes. Add mushrooms and thyme. Season with salt and pepper. Allow to caramelize and cover with water or stock and allow to cook, approximately 15 to 20 minutes.
Whisk in porcini powder. Drop in spinach and cook an additional 3 minutes until wilted. Add cooked pasta and serve.
Diane Forley is chef and owner of Flourish Baking Company, a vegetable-inspired bakeshop that offers savory pies, artisanal breads, and fruit confections.