From the founding of Jamestown to the time of Washington and Jefferson, every plantation owner made cider, drank cider, and bragged about his cider.
Mushroom Sauced Pasta
Whether you're foraging in the Appalachians, or your local grocery produce aisle, this recipe showcases the umami-richness of the mountains. Pairs well with a hike through the woods & a glass of Royal Pippin (or Jupiter's Legacy!)
Ingredients
Ingredients:
- 8 ounces linguine or other pasta of choice (try whole wheat)
- 2 Tbsp. olive oil
- 6 cloves garlic, sliced
- 1 1⁄2 pounds mixed mushrooms, sliced.
- 1 cup diced shallots.
- 1 Tbsp chopped fresh
- thyme
- 1 cup dry cider
- 1⁄2 cup sour cream
- 1⁄4 cup grated Parmesan, plus more for garnish
- 1 Tbsp butter
- 1⁄2 tsp. salt
- 1⁄4 tsp ground pepper
- Chopped parsley
Directions
Instructions:
1. Cook pasta as package directs. Reserve 1⁄2 cup of the pasta water, then drain pasta.
2. Meanwhile, heat oil and garlic in a large skillet over medium heat until fragrant, about 2 minutes. Add mushrooms, shallots and thyme;
increase heat to high and cook, stirring occasionally until the liquid the mushrooms release has evaporated and the mushrooms are starting to
brown, 11-12 minutes.
3. Add wine to the pan and cook until it is reduced to about half, about 3 minutes. Stir in the reserved pasta water, sour cream, Parmesan, butter,
salt and pepper. Stir in pasta and toss to coat.
4. Garnish with chopped parsley and serve.
Recipe from the Winter 2023 InCider Newsletter
Have You Tried This Recipe?
Just like the brunch drink, but even more refreshing on a hot summer day in peach season!
