Pasta with Mushrooms and Gremolata

Gremolata is an Italian seasoning made from parsley, garlic and lemon zest. We've been growing Italian flat leaf parsley, and it is just growing like crazy! On that note, if someone knows a good recipe to use up our parsley before the frost hits, send it along.

original recipe via nytimes.com

This is an excellent, easy recipe, and you can of course use any mushrooms you like. I had some nice, fancy, pre-sliced mushrooms but you could just as easily substitute with white mushrooms that you slice yourself. Also, you can use a regular grater to get the yellow lemon zest, but do yourself a favor and get a microplane. It's going to make zesting your citrus fruits SO much easier and faster, and it won't get stuck to the back as badly as with a regular box grater.


Grocery list items:
10 oz mushrooms (any kind but wild mushroom types are preferred)
lemon
flat leaf parsley
white wine or cooking wine

Pasta with Mushrooms and Gremolata 

3 cloves garlic 

handful sized bunch flat leaf parsley

1 lemon, for zest

10 oz mushrooms 

2 tbsp olive oil

1/4 cup white wine or cooking wine 

salt + pepper

1 lb pasta (shapes such as farfalle or gemelli etc.) 

Parmesan cheese, grated

Mince together your parsley leaves, garlic cloves, and lemon zest to make the gremolata. Slice your mushrooms, if you haven't already bought them pre-sliced, and add them to a large pan with 1 tbsp olive oil. Stir occasionally, and when they begin to release some liquid and turn brown, add salt, pepper, and white wine

Add your gremolata and last tablespoon of olive oil and stir. 

When liquid has mostly reduced, keep warm and finish making your pasta. In a large pot, bring plenty of water to a rolling boil, then add a pinch of salt and the pasta. Cook until al dente, and if you have the time, let the pasta cool and then reheat it, as I mention in this recipe for Peanut Noodles.

 Toss together your cooked pasta with your mushroom mixture, reserving about 1/4 cup pasta water if it seems too dry.

Top with grated parmesan cheese and enjoy!

Pasta with Mushrooms and Gremolata

3 cloves garlic 

handful sized bunch flat leaf parsley

1 lemon, for zest

10 oz mushrooms 

2 tbsp olive oil

1/4 cup white wine or cooking wine 

salt + pepper

1 lb pasta (shapes such as farfalle or gemelli etc.) 

Parmesan cheese, grated

Directions:
1. Mince together lemon zest, parsley leaves, and garlic for gremolata.
2. Slice mushrooms and sauté them in a large pan with 1 tbsp olive oil.

3.  When mushrooms begin to brown and release liquid, add white wine, salt and pepper, and stir.

4.  Reduce liquid a bit and then add gremolata and remaining olive oil. Cook until most of the liquid has evaporated. Keep warm.

5. Cook pasta in a large pot of boiling water, and when it is done reserve about 1/4 cup pasta water before draining. 
6. Toss together mushrooms and cooked pasta. Add pasta water if it seems too dry. 
7. Serve topped with grated parmesan cheese.