Aussie comes up with some pretty good ideas for dinner, and approximately 90% of the time they involve steak or bacon. Last night, his idea was for pasta with steak in red wine sauce. Is this boy fancy or what? I was kind of hoping his steak idea would involve grilled corn on the cob, but whatever — I decided to go with it.
(Little did I know that his idea was based on his favorite frozen TV dinner in Australia. I felt totally duped!!)
I quickly googled a recipe for red wine sauce (because, really, how the heck was I supposed to make that?), and decided to add my own touches.
The result: a decidedly non-frozen TV dinner… success!
Pasta with Oyster Mushrooms and Buffalo in a Red Wine Sauce (adapted from an adaptation in the Chicago Sun-Times of a recipe from Mark Bittman’s The Minimalist Cooks at Home. Phew.)
This tasted truly gourmet, and not just because the color was so rich! Buffalo was a nice, lean upgrade from Aussie’s request for steak, and I spied some oyster mushrooms at the store and thought, “why not?” — and am glad I decided to experiment! The red pepper (and my over-use of it) gave the pasta quite a kick, so if you don’t like spice, you could tone that done. I just might be a convert to fresh pasta… it tastes soooo much better than the regular stuff, and since it tastes heartier, I can eat less of it. I added a side of roasted asparagus (minus the lemon juice), for a really tasty, fancy-pants meal that was really fast and REALLY easy (and even kind of healthy!).
3/4 lb buffalo steak, cut into 1/2″ cubes
6 or so large oyster mushrooms, sliced into thin strips
1 tbsp olive oil
1 very heaped tbsp minced garlic
1 heaped tsp red pepper flakes
10 oz fresh, refrigerated linguine (note: if you are using regular pasta, cook for 5 minutes before adding to the wine sauce).
sea salt and black pepper
1/2 bottle of red wine (more as needed)
1 tbsp butter
parmesan or other stinky cheese
Spray large saute pan with cooking spray, and cook buffalo over medium-high heat for about 5 minutes. It should be mostly cooked through, but not quite. Remove from pan and put on a plate. Cover with foil and set aside.
Cook mushrooms in the same pan the buffalo was in. Cook until browned and reduced, about 3 minutes. Add to the plate with the buffalo.
Wipe out the pan, and heat olive oil and garlic over medium-high heat. Once garlic starts to brown, add salt, pepper, red pepper flakes, and wine. Heat to boiling.
Add pasta to the pan, stir to combine. Cook and stir occasionally until pasta is almost done, then add buffalo and mushrooms back to the pan to heat. When pasta is cooked to your liking (I like mine al dente), add the butter and stir until pasta is coated.
Serve with some parmesan cheese shaved on top. Yum!!
My thoughts? YUM!
Aussie’s thoughts? Definitely a do-again… but next time, could the pasta to be soggier to better replicate the much-loved frozen TV dinner?