When it’s gray outside, this is the dish that makes staying in feel like a gift. Deeply savory mushrooms, cozy noodles, and a silky sauce meet our Pinot Noir Wine Pairing Rub — best enjoyed with a glass of red and the sound of rain on the windows.
Serves 4
- 3 tablespoons butter
- 1 shallot, minced
- 3 garlic cloves, sliced
- 1 pound mixed mushrooms such as shitake, oyster, or cremini, cleaned and cut into bite-sized pieces
- Pinot Noir Wine Pairing Rub
- 1 pound fresh pasta, such as tagliatelle
- 1 cup chicken or vegetable stock or pasta water
- ¼ cup chopped herbs, such as mint, scallion, and/or parsley
- 2 tablespoons full-fat Greek yogurt or cream, optional
- Melt butter over medium heat in a large sauté pan.
- Add the shallot and garlic, and sauté for about 2 minutes, until garlic is no longer raw.
- Add the mushrooms and season generously with Pinot Noir Rub. Toss to combine. Sauté an additional 3-4 minutes, until softened.
- Add the stock and bring to a simmer. Meanwhile, boil the pasta until al dente, following the instructions on the package.
- Add the cooked pasta to mushroom mixture. Toss to combine and bring to a boil, stirring to make a creamy sauce.
- Turn off the heat and stir in the herbs and dairy, if using. Serve immediately.
