Mushroom and Brussels Sprouts Penne with Crispy Fried Shallots

By vealam

Ingredients

• 8 oz gluten-free penne pasta
• 1/4 cup extra virgin olive oil
• 3 jumbo shallots, sliced into thin rings
• 8 oz sliced mushrooms
• 9oz bag shredded brussels sprouts (or 12oz whole brussels sprouts, trimmed then shredded)
• salt and pepper
• 3 garlic cloves, minced
• 1 cup gluten-free chicken broth
• 1 Tablespoon chopped fresh dill
• 1 Tablespoon butter
• 1/2 fresh lemon
• parmesan cheese, for topping

Details

Servings 4
Adapted from iowagirleats.com

Preparation

Step 1

Bring a large pot of salted water to a boil then add pasta and cook until al dente. Drain then set aside.
Meanwhile, heat extra virgin olive oil in a large skillet over medium-high heat. When oil is hot but not smoking, add half the shallot rings then fry until light golden brown (dark brown will taste bitter,) 1-2 minutes, stirring often and being careful as the oil may spatter a bit at the beginning. Transfer shallots to a paper towel lined plate to drain then sprinkle lightly with salt. Repeat with remaining shallots then set plate aside.
Turn heat down slightly then add mushrooms and saute until they begin to shrink and release some of their liquid, 3 minutes. Add brussels sprouts then turn heat up to medium-high, season with salt and pepper, and then saute until brussels sprouts are cooked but still have a tiny bit of bite, 6-8 minutes. Add garlic then saute for 30 more seconds. Add chicken broth then simmer until reduced by half, 3-4 minutes.
Stir in chopped dill, butter, and juice from 1/2 lemon (if you are sensitive to lemon, add just a little bit then more later if you want.) Taste then add salt, pepper, and/or lemon juice and then combine mixture with pasta and stir well. Scoop pasta into bowls then top with freshly grated parmesan cheese and fried shallots.