I am always inspired when I wander through a farmers market. This time of year brings surprises from Mother Nature and only your local farmers can tell you the secrets of the land.
Food is based in storytelling. The passing of recipes from generation to generation. Major life events and celebrations all carry the memory of a specific dish. When I go to the farmers market it’s always a social event. You take a friend, say hello to familiar customers and then you end up in deep conversation with the farmers.
For instance, this is what I learned last week. Fuerte avocados are creamier than hass avocados but have thinner skins and don’t transport as well. Red walnuts, yes red, take 8 years to harvest (upcoming blog on that). I photographed a Garbanzo bean plant for the first time and held a porcini mushroom the size of my head.
That experience is where I had the inspiration for this recipe. I prefer using fresh egg spaghetti pasta from my local Italian store. Boxed spaghetti will work just as well. Brussels sprouts tend to be tied in with heavy winter dishes. However, in this dish they have a subtle sweetness. Ready in 15 minutes. Serve family style with a bottle of chilled red Sancerre or Chinon wine.
Spaghetti with Sautéed Brussels Sprouts and Mushrooms
1 Pound spaghetti (fresh or dried works with this recipe)
½ Pound Brussels sprouts, rinsed, outer leaves removed
¼ Pound Crimini Mushrooms, stems removed, rubbed with a dry paper towel to remove dirt
1 Cup dry white wine
½ Teaspoon dried red pepper flakes
1 Teaspoon dried thyme
2 Tablespoons olive oil
2 Tablespoons Freshly grated parmesan cheese
Sea Salt and fresh cracked black pepper to taste
Bring a large pot of water to a boil. Add a sprinkle of salt to water.
While water is boiling prepare the vegetables.
Cut the bottom ends off each sprout. Cut the sprouts in half from top to bottom. Slice each half horizontally into small slivers or shreds. You will see that once cut that small the sprouts fall apart into tiny slivers. When you are finished chopping go through them with your fingers and separate any sprouts sticking together.
Slice mushrooms into small slivers.
Next, bring a large non stick skillet to medium heat. Add olive oil once the pan is hot. Add sprouts, mushrooms red pepper and thyme. Sautee quickly. Cook for about 4 minutes. Add white wine and cook an additional minute. Mushrooms should be cooked through and sprouts should be a vibrant green. Remove from heat. Remove ¼ cup of the vegetable mixture and set aside.
Cook pasta to package directions. Dried pasta should take about 7-8 minutes. Fresh pasta should take no longer than 4 minutes.
Reserve 3 tablespoons of the pasta cooking liquid. Drain pasta and add to skillet containing sprouts/mushrooms. Add a pinch of salt to taste.
Transfer to a large serving bowl. Top with the reserved extra vegetables. Sprinkle with fresh grated parmesan. Crack fresh black pepper over pasta.
All recipes © Laura Dove