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Cremini & Shiitake Mushroom Pasta
with Summer Beans & Crispy Shallot Rings
45 MIN
2 Servings
From the Test Kitchen
Summer bean casserole filled with hearty, ribbon-like egg noodles is a comfort food standby. In a gourmet, stovetop take on the favorite, we’re combining our egg noodles with sautéed beans and two kinds of mushrooms. (Depending on what’s best near you, you may receive green beans, yellow wax beans or a combination of the two.) A garnish of crunchy, homemade shallot rings completes the dish with incredible texture. Quick tip: soaking the shallot rings in cold water before coating them helps to mellow their bite—and ensures that the coating will stick to the rings, resulting in delicious crispiness!
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NutritionPER SERVING
-
Calories605 Cals (est.)
fresh
ingredients
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the shallot and thinly slice into rings; separate the rings and place in a bowl of cold water. Thinly slice the cremini mushrooms. Cut off and discard the shiitake mushroom stems; thinly slice the caps. Snap off and discard the stem ends of the beans; cut into 2-inch pieces on an angle. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves.
2
Make the shallot rings:
Drain the shallot and pat dry with paper towels; transfer to a bowl. Add the flour and toss to thoroughly coat. In a large, high-sided pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated shallot (shaking off any excess flour) in a single, even layer. Cook, occasionally tilting the pan to submerge the shallot in oil, 2 to 3 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard the oil and wipe out the pan.
3
Brown the mushrooms:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini and shiitake mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and crispy. Season with salt and pepper.
4
Add the beans:
To the pan of mushrooms, add the beans and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the beans are lightly browned. Add ¾ cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 8 to 9 minutes, or until the beans are slightly softened and the water has cooked off.
5
Cook the noodles:
While the beans cook, add the noodles to the pot of boiling water and cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the noodle cooking water, drain thoroughly.
6
Finish & plate your dish:
Add the cooked noodles, butter and half the reserved noodle cooking water to the pan of vegetables. Reduce the heat to medium; cook, stirring vigorously, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the shallot rings, cheese and parsley. Enjoy!
1
Prepare the ingredients:
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel the shallot and thinly slice into rings; separate the rings and place in a bowl of cold water. Thinly slice the cremini mushrooms. Cut off and discard the shiitake mushroom stems; thinly slice the caps. Snap off and discard the stem ends of the beans; cut into 2-inch pieces on an angle. Pick the parsley leaves off the stems; discard the stems and finely chop the leaves.
2
Make the shallot rings:
Drain the shallot and pat dry with paper towels; transfer to a bowl. Add the flour and toss to thoroughly coat. In a large, high-sided pan, heat a thin layer of oil on medium-high until hot. Once the oil is hot enough that a pinch of flour sizzles immediately when added to the pan, add the coated shallot (shaking off any excess flour) in a single, even layer. Cook, occasionally tilting the pan to submerge the shallot in oil, 2 to 3 minutes, or until golden brown and crispy. Transfer to a paper towel-lined plate; immediately season with salt and pepper. Carefully discard the oil and wipe out the pan.
3
Brown the mushrooms:
In the same pan, heat 2 teaspoons of olive oil on medium-high until hot. Add the cremini and shiitake mushrooms and cook, stirring occasionally, 3 to 5 minutes, or until lightly browned and crispy. Season with salt and pepper.
4
Add the beans:
To the pan of mushrooms, add the beans and as much of the spice blend as you’d like, depending on how spicy you’d like the dish to be; season with salt and pepper. Cook, stirring occasionally, 2 to 4 minutes, or until the beans are lightly browned. Add ¾ cup of water. Cook, stirring occasionally and scraping up any browned bits from the bottom of the pan, 8 to 9 minutes, or until the beans are slightly softened and the water has cooked off.
5
Cook the noodles:
While the beans cook, add the noodles to the pot of boiling water and cook 6 to 8 minutes, or until al dente (still slightly firm to the bite). Reserving ½ cup of the noodle cooking water, drain thoroughly.
6
Finish & plate your dish:
Add the cooked noodles, butter and half the reserved noodle cooking water to the pan of vegetables. Reduce the heat to medium; cook, stirring vigorously, 1 to 2 minutes, or until well combined. (If the sauce seems dry, gradually add the remaining noodle cooking water to achieve your desired consistency.) Season with salt and pepper to taste. Divide between 2 dishes. Garnish with the shallot rings, cheese and parsley. Enjoy!
Tips from Home Chefs