Mushroom and Brussels Sprouts Penne with Crispy Fried Shallots
Try this Mushroom and Brussels Sprouts Penne with Crispy Fried Shallots recipe, or contribute your own.
Try this Mushroom and Brussels Sprouts Penne with Crispy Fried Shallots recipe, or contribute your own.
- salt and pepper
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh dill
- 1 tablespoon butter
- 3 garlic cloves minced
- 1/2 fresh lemon
- 8 oz gluten-free penne pasta
- 3 jumbo shallots sliced into thin rings
- 8 oz sliced mushrooms
- 9 oz bag shredded brussels sprouts (or 12oz whole bruss trimmed then shredded)
- 1 cup gluten-free chicken broth
- parmesan cheese for topping
- Carbohydrate 4.06775684036091 g
- Cholesterol 7.62578125327025 mg
- Fat 9.57419707626623 g
- Fiber 1.25399043386661 g
- Protein 2.09589896509293 g
- Saturated Fat 2.74437284140021 g
- Serving Size 1 1 Serving (203g)
- Sodium 42.754095548037 mg
- Sugar 2.81376640649431 g
- Trans Fat 0.49118205573002 g
- Calories 101 calories
Step-by-step
- Bring a large pot of salted water to a boil then add pasta and cook until al dente. Drain then set aside.
- Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. When oil is hot but not smoking, add half the shallot rings then fry until light golden brown (dark brown will taste bitter,) 1-2 minutes, stirring often and being careful as the oil may spatter a bit at the beginning. Transfer shallots to a paper towel lined plate to drain then sprinkle lightly with salt. Repeat with remaining shallots then set plate aside.
- Turn heat down slightly then add mushrooms and saute until they begin to shrink and release some of their liquid, 3 minutes. Add brussels sprouts then turn heat up to medium-high, season with salt and pepper, and then saute until brussels sprouts are cooked but still have a tiny bit of bite, 6-8 minutes. Add garlic then saute for 30 more seconds. Add chicken broth then simmer until reduced by half, 3-4 minutes.
- Stir in chopped dill, butter, and juice from 1/2 lemon (if you are sensitive to lemon, add just a little bit then more later if you want.) Taste then add salt, pepper, and/or lemon juice and then combine mixture with pasta and stir well. Scoop pasta into bowls then top with freshly grated parmesan cheese and fried shallots.
Standard vegetable pasta sauces often rely on long, slow simmers that turn green vegetables olive-drab and dull. This preparation takes the opposite approach, utilizing high-heat pan techniques to preserve vegetable structure and build distinct layers of texture.
Mastering Shallot Frying and Vegetable Sequencing
Shallots contain higher natural sugar levels than standard onions, making them prone to burning. Maintaining medium-high heat while frying them in olive oil requires constant attention. Remove the rings immediately at the light golden brown stage, as darkening beyond this point produces harsh, acrid compounds. Once the shallots drain on paper towels, sequence the remaining vegetables carefully. Mushrooms need three uninterrupted minutes in the skillet to release and evaporate their internal moisture before brassicas enter the pan. Adding shredded brussels sprouts too early causes steaming rather than the desired surface browning.
Emulsifying the Pan Sauce
Deglazing the skillet with chicken broth breaks up the browned fond left by the mushrooms and creates the base for an emulsion. Reducing this liquid by half concentrates the savory compounds before adding cold butter and fresh lemon juice. Whisking or stirring vigorously incorporates the butter fats into the broth reduction, forming a glossy coating that clings to penne ridges without pooling at the bottom of the bowl. Pair this dish with a crisp, high-acidity white wine like Sauvignon Blanc to cut through the richness of the olive oil and parmesan cheese.
