 This recipe for Mushroom Pasta Stir-Fry from New York Times Cooking sounded like it might be a nice change from "regular" pasta for us, and allow me to add some flavors and taste dimensions during a busy week. And I was right. We all loved this, and it was easy to pull together. This was a Delaney Test Kitchen success for sure. I hope you enjoy it as well. INGREDIENTS: FOR THE PASTA:
PREPARATION: Step 1: Bring a large pot of salted water to a boil. Add pasta and cook according to package instructions, until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta. Step 2: Meanwhile, heat a large (12-inch), deep skillet over medium-high. When hot, add 2 tablespoons oil and the mushrooms. Cook for 7 to 8 minutes, giving it a stir every 2 minutes or so. T he mushrooms will release lots of liquid, but it will evaporate as it cooks. When the mushrooms start to turn golden, add the garlic, five spice and ½ teaspoon each salt and black pepper, then cook for 1 minute. Transfer the mushrooms to a plate and set aside. Step 3: While the mushrooms are cooking, make the sauce: In a small bowl, whisk the oyster sauce, maple syrup, soy sauce, sesame oil and chile oil with ¼ cup water until combined. Set aside. Step 4: Heat the same skillet back over medium-high. Add the remaining 2 tablespoons oil and the broccolini. Season with salt and pepper and cook for 4 to 5 minutes, tossing occasionally, until the broccolini is tender but still quite crisp. Step 5: Add the pasta to the pan, along with the sauce and the butter. Using tongs, toss to combine, then add the reserved pasta cooking water, ¼ cup at a time, just to loosen the sauce. When the butter has melted, add the mushrooms and toss again. Remove from the heat. Serve topped with scallions.  This is one of many recipes videos my husband found when scrolling social media and sent my way. And this one sounded so good so I thought we'd give it a try in the Delaney Test Kitchen. It was easy, but definitely lacked something in terms if dimension with the flavor. If I make it again, I think I might try adding some chili infused oil when I toss it at the end, or add a sprinkling of chili flakes right before I add the spinach. With a little bit more pop I think this one is a winner. Garlicky Ricotta Orzo INGREDIENTS: 250 g ricotta (approx. 8.8oz) 1 garlic bulb (top removed) 12 cherry tomatoes 1 Tablespoon olive oil Salt & Pepper to taste 6 thyme sprigs Handful of spinach 140 g uncooked orzo (approx. 5ounces) 1 cup reserved pasta water Grated Parmesan cheese and thyme leave for topping PREPARATION: 1.Pre-heat oven to 200 C (392 F) 2.Place ricotta, tomatoes, and garlic on a baking dish, drizzle with olive oil, season with salt & pepper, and top with sprigs of thyme. Bake for 30-35 minutes, until the garlic is tender. 3.Squeeze the roasted garlic, peel the tomatoes (if desired) and strip the thyme. Discard thyme stems. 4.Add spinach to the hot ingredients (it will wilt from the heat). 5.Cook the orzo according to package directions. 6.Mix the pasta water with the baked ingredients, and then add the orzo. 7.Adjust seasoning to taste and serve with grated parmesan and thyme sprigs on top. |
AuthorKris Delaney is a marketing executive, foodie, travel enthusiast, and book nerd based in Atlanta, GA. Archives
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