This recipe is rich and creamy and makes the perfect fall comfort food. It was inspired by a recipe from Edible New Hampshire and by ingredients from DC's Bloomingdale Farmer's Market. We used local pasta from Cucina Al Volo, local mushrooms from fellow urban farm Mycolumbia Mushrooms, and of course our very own parsley microgreens.
2 tablespoons unsalted butter
2 tablespoons olive oil
1 pound fresh sliced oyster mushrooms (locally grown mushrooms from MyColumbia Mushrooms used here, other types may be use)
½ teaspoon kosher salt
1½ cups leftover beef short rib sauce (see recipe here or use your own)
½ cup heavy cream + 1/2 c. beef stock (or vegetable stock)
½ cup Little Wild Things City Farm parsley microgreens, reserve enough microgreens for garnishing your plates, chop the rest
1 pound fresh noodles (rigatoni from Cuncina Al Volo used here)
In a 12-inch cast iron skillet, melt butter and oil over high heat. Stir in mushrooms to coat them in fat. Let the mushrooms sit, undisturbed until they caramelize on one side (about four to five minutes). Once they are browned, sprinkle the salt over the mushrooms and stir to finish carmelization. Add left over short rib sauce and broth. Reduce heat and simmer gently until slightly thickened. Once the sauce is heated through, stir in cream and chopped parsley microgreens. Reserve the rest for garnish.
Bring a large pot of salted water to a rolling boil. Cook noodles as directed. Drain noodles. Toss with sauce. Sprinkle with parsley microgreens and serve.