cooking catharsis...

Fricassee of Creminis

Adapted from Bon Appetite, serves 2-3

The Noodles:

6.5 ounces all-purpose flour, plus more for dusting

2 large eggs, at room temperature

Combine the flour and eggs in the bowl of a mixer and use a dough hook to knead for 10 minutes. Wrap dough in plastic wrap and allow to rest for at least 30 minutes. Roll out dough as thin as possible and slice into ½ inch wide strips. Boil water with salt in a large pot and briefly cook the pasta (about 5 minutes) al dente.

The Sauce:

4 tablespoons butter, divided

2 tablespoons extra-virgin olive oil, divided

1 small yellow onion, finely chopped

Kosher salt, freshly ground pepper

4 garlic cloves, finely chopped

1/4 cup dry white wine

1 pound cremini mushrooms, cleaned and halved

½ cup heavy cream

Pinch of freshly grated nutmeg

1 teaspoon fresh oregano plus more for garnish

Fresh lemon juice

Melt 2 tablespoons butter with 1 tablespoon oil in a large skillet over medium-high heat. Add onion, season with salt and pepper, and cook, stirring occasionally, until softened and lightly golden, 4–5 minutes. Add garlic and cook for 1 minute. Stir in wine and cook until liquid is reduced by half, about 2 minutes. Add remaining 2 tablespoons butter, remaining 1 tablespoon oil, and mushrooms. Cook, stirring occasionally, until mushrooms are lightly golden, about 5 minutes. Add cream and nutmeg and cook until slightly thickened, about 2 minutes. Stir in 1 teaspoon fresh oregano. Season to taste with salt, pepper, and lemon juice. Toss cooked pasta into the skillet. Serve with oregano to garnish.