Recipe Thu Feb 19 2009

Rosemary White Wine Sauté

I love onions. I enjoy sautéing them and I definitely enjoy eating them. They were the base for the red sauce for my bow tie pasta dinner Tuesday night, and they came onto my stove again last night for an aromatic olive oil sauté of mushrooms, seitan and kale. Seitan and shiitake mushrooms add a nice chew, kale a complex texture, and the rosemary and white wine a nice fragrance.

Here's how to duplicate what you see developing in the photo. Sauté the leaves of a few stalks of fresh rosemary, roughly chopped. Meanwhile, boil water for pasta. When the rosemary is just starting to become a bit crispy, throw in one diced onion, salt, and sauté until tender and translucent on medium heat. Deglaze with a few brief pours of any leftover white wine you might have (or red wine, water or stock) to loosen up any browned bits stuck to the bottom of the pan - especially useful if you're cooking with stainless steel. Then toss in half a package of chorizo style seitan. The wine flavor infuses into everything as it evaporates. When the pan goes dry again, stir in a few handfuls of rough chopped shiitake mushrooms and a few more splashes of wine. When the pasta water is hot, drop in dried pasta. When the mushrooms are tender, add a bit of ripped up kale, stems removed. If the pan is dry and bits are sticking, add some more wine. Keep the heat on just until the greens have wilted. Mix the sauté into your pasta when the pasta is done, per package instructions.

— Chris Brunn / Comments (0)