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Three-Mushroom Pasta with a Fillet of Cod

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three-mushroom-pasta

I love all sorts of mushrooms! I try to eat them in every possible way I can but, my favorite is in pasta. I was thinking about the New Year and eating well and healthy. My plan was to make pounded chicken cutlets with the pasta to add some healthy protein. I went shopping for my ingredients and made my way into the fish section and noticed that cod was on sale! So I decided to make cod fillets with the pasta. Luckily my daughter enjoys both mushrooms and most fishes. I also bought fresh whole-wheat pasta- again it’s the whole staying healthy theme. I have to say fresh whole-wheat pasta is a completely different specie than the dry! It has great texture and tastes yum!
I decided to step out in my back yard and gather some fresh rosemary and thyme (they are still doing quite well despite the weather) before I came back inside to unload my groceries.
I remembered to use my favorite Christmas gift this year, my 14 inches all clad frying pan! It is awesome! I love cooking in it. It is so big and pretty, it makes me happy every time I look at it. Decided to open a bottle of left over Beaujolais-Villages from Thanksgiving and started cooking! I know I am supposed to drink white wine with fish but somehow mushrooms always remind me of red so I think the Beaujolais is a good compromise.

  • 5 ounces sliced shitake mushrooms
  • 2 large sliced portabella mushrooms
  • 10 ounces sliced white button mushrooms
  • 3 tablespoons extra virgin olive oil
  • 2 shallots, sliced
  • 3 cloves garlic, minced
  • 1 teaspoon chopped rosemary
  • 1 teaspoon chopped thyme
  • 2 teaspoons all purpose flour
  • 1 cup chicken broth
  • Salt and pepper to taste
  • ½ cup pecorino romano grated
  • 3/4 pound cooked whole-wheat papperdelle pasta
  • 3-4 fillets of Cod
  • ½ cup all purpose flour
  • 1 teaspoon of chopped thyme and rosemary
  • 1 teaspoon salt
  • ¼ teaspoon pepper
  • Extra salt for the fillets
  • 2 tablespoons olive oil

In a wide frying pan heat the extra virgin olive oil. Add the mushrooms and sauté till golden brown, about 7 to 8 minutes. Add shallots, garlic, thyme and rosemary. Then sprinkle the mushroom mixture with the flour. Cook the flour for 2 to 3 minutes. Add the chicken broth and whisk until a smooth gravy is formed. In the meantime cook the pasta till al dente. Once the pasta is done, add it to the mushroom mixture and add salt and pepper to taste. Top with the pecorino romano.

Sprinkle salt on the fillets and set aside. Mix the thyme, rosemary, 1 teaspoon salt and ¼ teaspoon pepper with the flour. Dredge the fillets with the flour mixture. Heat a non-stick skillet with the olive oil and cook the fillets for about 5 minutes on each side or till done.
Serve on top of the mushroom pasta!

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