Garlic, Ginger, Fig Balsamic & Brown Sugar Oyster Mushrooms With Pappardelle Pasta

And intriguing pasta that is rich, toasted, and satisfying | Serves 2 (Can be Doubled)

INGREDIENTS:

5 C trimmed, fresh oyster mushrooms
¼ C packed brown sugar
1/3 white sweet onion, chopped
3 large garlic cloves chopped finely
1 t fresh grated ginger
4 T light oil
2 T fig balsamic vinegar
2 T unsalted butter
3 T white wine (unoaked chardonnay preferred)
2 T kosher salt + ½ t black pepper
2 – 3 C cooked pappardelle pasta
¼ C finely chopped fresh Italian leaf parsley
Extra oil to garnish

METHOD:

• Heat 8 – 10 cups of water to boiling. Add 1 t kosher salt. Add pasta when you start mushrooms. Cook to al dente. Make sure the pasta is ready when the mushrooms are done. You don’t want to let the pasta sit in the hot water.
• Heat a large sauté pan to high. Add the onion, and then the garlic. Sauté until the onions begin to caramelize. Add garlic and stir until fragrant. Lower heat to High-Medium High and add mushrooms. Using a spatula, blend in with onions and garlic and cook until they are almost browned, about 3-4 minutes, stirring most of the time. Add the ginger and sauté until fragrant, about 1 minute. Add the balsamic and brown sugar. Add the 1 t salt and pepper. Add the white wine and deglaze pan and cook for about 45 seconds. Lower heat. Blend and let simmer while you finish the pasta. Add the butter and keep warm.
• When pasta is ready grab pasta by tongs and add to mushroom mixture. Blend well. To serve place a serving in a pasta bowl. Garnish generously with parsley. Drizzle a generous amount of extra oil. Serve!