Recipe: Braised Mushrooms with Angel Hair Pasta–pairs with Pinot Noir, Blackbird or Dry Riesling
This savory pasta dish has just the right amount of earthiness to pair with our one of our medium-bodied red wines. Dry Riesling can also stand up well to the earthiness of the garlic and mushrooms.
| Braised Mushrooms with Angel Hair Pasta—pairs with Silver Thread Pinot Noir, Dry Riesling or Blackbird
Adapted from Relish Magazine
1.5 lbs. mixed fresh mushrooms
3 T. olive oil
3 cloves garlic
1 T. fresh thyme leaves (or 1 t. dried)
1 cup white wine
1 t. salt
9 oz. angel hair pasta
2 T. butter
2 T. flat leaf parsley, chopped
¼ t. black pepper
½ c. parmesan cheese
- Heat olive oil over medium heat in a large sauté pan. Sauté garlic, mushrooms and thyme until soft and fragrant, about 5 min. Add wine and salt, cover and simmer for 7 min.
- In a pasta pot, cook angel following package directions. Drain and toss with butter.
- Divide angel hair onto four plates, top with mushroom mixture, and garnish with parsley, black pepper and parmesan cheese.