The actress-turned-Avaline Wine cofounder shares her favorite pasta recipe for the winter months.
Creamy Mushroom Pasta with Garlic and Shallots2 tablespoons of salted or unsalted butter, your choice, separated2 medium shallots, sliced longways, or ¼ red onion, cut longways into slivers¼ cup of Parmesan cheese, grated, plus a bit more for servingHandful of Italian flat-leaf parsley, de-stemmed and finely choppedBring a large pot of water to boil, adding 2 tablespoons of kosher salt. If the water dies down after the addition of the salt, wait for it to come back to a rolling boil.
Add 1 tablespoon of the butter to this open circle in the center of the pan. As the butter is melting, drop the chopped garlic directly on top of the butter and let it saute. Allow the garlic to become aromatic, but not burnt. Remember that your nose always knows! Start to fold the mushrooms and garlic together, adding a pinch of salt as you mix. Remove the mushrooms and garlic from the pan, and set aside in a bowl.
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