Mushroom Pasta Stir-Fry

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:

• Kosher salt and black pepper
• 1 pound spaghetti or other long pasta
• 4 Tablespoons neutral oil, such as grapeseed
• 1 pound mushrooms (any small variety), trimmed and cut into ¼-inch-thick slices
• 2 garlic cloves, grated
• 1¼ teaspoons five-spice blend
• ¾ pound broccolini, trimmed and cut into 3-inch pieces, thick stems halved lengthwise
• 3 Tablespoons unsalted butter
• 2 scallions, thinly sliced

FOR THE SAUCE:

• 2 Tablespoons oyster sauce (or vegetarian mushroom oyster sauce)
• 2 Tablespoons maple syrup or brown sugar
• 1 Tablespoon soy sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon chile oil

 
 
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.
 

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