Almond and Caper Garnish:
- 2 teaspoons avocado oil
- 1 shallot peeled and thinly sliced into rounds
- ½ cup sliced almonds
- 3 tablespoons capers drained
- ½ cup fresh parsley leaves minced
Wild Mushroom Pasta:
- 16 ounces linguine ¾ cup pasta cooking water reserved
- 2 tablespoons extra virgin olive oil
- 1 yellow onion peeled and thinly sliced into half-moons
- 3 tablespoons butter
- 1½ pounds mixed mushrooms sliced, diced, or torn depending on variety
- ½ cup white wine or vegetable stock
- 1 head escarole roughly chopped
- Salt and pepper to taste
Prepare the Almond and Caper Garnish:
In a wide pot, heat 2 teaspoons avocado oil over medium heat. Add the shallot and cook for 2-3 minutes until it just begins to soften. Continue cooking until the edges turn golden brown. Be careful not to burn the shallot.
Add the almonds and cook for 1-2 minutes until just beginning to toast. Turn the heat to medium high-and add the capers. Cook, tossing regularly, for 2-3 minutes more until the almonds are golden brown. Turn off the heat and immediately transfer to a bowl.
Add the minced parsley to the bowl and toss to combine. Set aside.
Prepare the Wild Mushroom Sauce:
While you wait for the pasta water to boil, cook the mushroom sauce in the same pot you used to make the almond garnish.
Heat the oil in the pot over medium heat. Add the onion and cook for 4-5 minutes.
Melt the butter into the pot and add the mushrooms. Cook for 12-15 minutes until the mushrooms crisp up and turn a deep golden brown. Season with salt and pepper.
Finish the Wild Mushroom Sauce:
Add the white wine to the pot and bring to a boil. Cook for 5 minutes.
Stir in ½ cup of the pasta cooking water and bring to a boil for 5-6 minutes until reduced slightly.
Turn the heat to low and add the escarole. Cook until just wilted, about 4 minutes. Season again with salt and pepper. If the sauce reduces too much, add a bit more of the pasta cooking water.
Finish the Wild Mushroom Pasta:
Calories: 695kcal | Carbohydrates: 89g | Protein: 22g | Fat: 28g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 237mg | Potassium: 1168mg | Fiber: 13g | Sugar: 8g | Vitamin A: 2673IU | Vitamin C: 16mg | Calcium: 152mg | Iron: 4mg