I’m not usually a huge mushroom person, but mushrooms + red wine + Master Mark Bittman = worth a try. This was simple and amazing– probably one of the best things I’ve ever made. The parsley and parm somehow heighten the flavor and make it sophisticated and friggin delish. This is from Bittman’s “The Food Matters Cookbook.”
2 tbsp olive oil, or more as needed
8 oz boneless skinless chicken thighs or breast, cut into chunks
1-1/2 lbs mushrooms, preferably assorted; sliced (I used one kind and it was still fantastic)
1 onion, halved and thinly sliced
1/2 cup red wine
1 tbsp rosemary, chopped
8 oz any pasta; cooked reserving about 1 c. cooking liquid
1/4 cup parsley, chopped
1/2 cup parm, grated
1. Heat oil and saute chicken over medium high heat and cook until no longer pink; remove to a plate.
2. Add a little more oil if needed and saute onions and mushrooms on medium low heat; sprinkle with salt and pepper. Stir once, cover and cook, undisturbed for 5-7 mins or until mushrooms have release some liquid. Remove lid, increase heat and cook, undisturbed for 3-5 mins or until mushrooms just begin to stick.
3. Return chicken to pan and stir in wine and rosemary, turning heat to low
4. Meanwhile, cook the pasta in boiling water until it’s tender but not mushy (start tasting after 5 mins), then draining, holding back about 1 c of cooking liquid.
4. Toss in pasta to pan, adding cooking water as needed to moisten; season and garnish with parsley and parm.