Arishta with Wild Mushrooms-Armenian Style Pasta
Arishta is a homestyle pasta similar to fettucine, but made with a bit of browned butter to give it a rich flavor. Make the most of fresh mushrooms, corn, and herbs with this flavorful pasta, just like we had in Armenia.
8 ounces arishta pasta, or fettuccine sautéed in 1 tablespoon of butter until golden brown
Bring a large pot of salted water to a boil and cook pasta for the minimum amount of time recommended for al dente pasta, about 5 minutes. Drain and reserve.
1 large shallot, minced
1 tablespoon extra virgin olive oil
While pasta water is heating, heat oil in large skillet and add shallot and cook for 2 minutes over medium low heat.
1 1/2 pounds wild mushrooms, I used a mix of chanterelle, cremini, and oyster mushrooms sliced about 1/2 inch thick
Add the thickest mushrooms first, reserving any others, and cook for 2 minutes over medium heat.
2 ears corn, kernels cut off the cobs
Add corn and cook for 1 minute.
1 tablespoon unsalted butter
Add butter and any remaining mushrooms and cook until mushrooms are just beginning to soften. Turn off heat.
Salt, pepper, and Aleppo red pepper flakes (milder hot pepper flakes)
Season to taste. Add pasta and toss with vegetables. Divide among four pasta bowls.
2 tablespoons each chopped fresh dill and basil
1/2 cup grated Parmesan or aged Gruyere cheese
Top with herbs and cheese and serve immediately.