You might have noticed a few more pasta salads popping up on the menu.
When I worked at Lespinasse in NYC, I used to prepare this awesome mushroom risotto. As a line cook at Emeril’s we made a mushroom and corn pappardelle. Â I was reminiscing about those days and came up with this salad.
First onions are caramelized, then cooked down with a mix of mushrooms. Â Next we add red wine and cook out the alcohol. Â Just before it’s done, when there is still some liquid left, we add the corn, because it doesn’t take long too cook. Â We cool this mixture down. Â Cook up some whole wheat fusilli pasta. Toss everything together with some herbs and a light vinaigrette. Oh yeah, and these are garnished with tomatoes that we roasted in a low oven until sweet.
If you have it today, let us know what you think. Â This will run once more before salads make way for soups for the season.