Updated: Aug 28
This is a recipe I had sort threw together one night when I invited a few friends over to our apartment for dinner after walking the NY Gift Show. It is sort of a play on my French Onion Soup recipe. It was a hit - Enjoy
20 Shallots, thinly sliced
2 cups of Mushrooms of choice, I used Morrells and Crimini
2 cups of low or unsalted beef stock
1 1/2 cup of freshly grated Asiago Cheese
1 cup red wine
1 cup of fresh peas
1 cup fresh Parsley, minced and stems removed
6 cloves of garlic, minced
4 tablespoons of unsalted butter
3 tablespoons of unbleached flour
1 tablespoon of olive oil
1/2 teaspoon of raw sugar
Salt & Pepper to taste
1 pound of dried pasta of choice
In a large skillet over medium heat, melt butter and then stir in the olive oil.
Reduce heat, add shallots, garlic and sugar and saute until shallots are golden brown.
Next, add mushrooms and saute until soft and most of the water has burned off.
Now add red wine and beef stock. Once the liquids are warmed, remove 1/4 cup of the liquids and whisk in the flour until smooth then return to skillet and stir combine. Simmer until reduced by half.
Cook pasta until al dente. Remove a cup of pasta water.
Add peas to skillet, followed by the pasta and a 1/2 cup of pasta water. Toss to coat and simmer for about 2 minutes.
In a large bowl place a cup of cheese, parsley, and the balance of pasta water and stir. Now add shallots mixture and toss to coat, sprinkle with remain cheese and serve.