BECAUSE MUSHROOMS CONTAIN so much water, they have a much greater volume when raw than when cooked. Sautéing mushrooms on top of the stove in quantity requires working in batches, but roasting them in a large pan solves the problem, and frees your attention for other tasks. This is a deliciously easy dish to prepare.
SERVES 4 TO 6
INGREDIENTS
- 2 pounds mixed mushrooms, such as white button, shiitake, cremini, portobello, and oyster, trimmed and sliced
- 2 shallots, thinly sliced
- 2 garlic cloves, crushed
- 2 tablespoons chopped fresh sage leaves
- ¼ cup extra virgin olive oil
- Coarse sea salt or kosher salt and freshly ground black pepper
- 1 pound orecchiette, cavatelli, or other cup-shaped pasta
- 1 bunch (10 to 12 ounces) fresh spinach, leaves torn and tough stems discarded
- 1 cup crème fraîche, half-and-half, or sour cream
- ¼ cup freshly grated Parmesan cheese
INSTRUCTIONS
- Preheat the oven to 450°F. Lightly oil a large shallow roasting or half sheet pan.
- In a large bowl, combine the mushrooms, shallots, garlic, sage, and oil. Add salt and pepper to taste. Toss to coat well. Arrange in a single layer in the pan.
- Roast for about 25 minutes, until the mushrooms are tender and well browned but not dry, stirring or shaking the pan occasionally for even cooking.
- Meanwhile, cook the pasta in plenty of boiling salted water until al dente. Stir the spinach into the pot with the pasta, then drain well. The spinach will be just wilted.
- Transfer the pasta and spinach to a large serving bowl. Add the crème fraîche and toss well. Add the mushrooms and cheese and toss again. Taste and adjust the seasonings.
- Serve at once.
