Mixed Mushroom Marsala

Clean and dry asparagus, and lightly wipe all mushrooms with a damp paper towel. Peel and dice shallots and mince the garlic. Snap one of the asparagus spears by holding it at opposite ends and bending. Wherever the spear breaks, cut the bunch. With a peeler, shave lengthwise down the bottom half of the asparagus spears, just until the green is shaved off, to remove the stringy layer. Remove and discard stems from mushrooms and thinly slice the caps.

Bring a large pot of water to a boil. Add white rice pasta and stir occasionally with a fork. Boil until al dente, about 9 to 11 minutes. Once cooked, drain the pasta and set aside.

Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil, and then add all the sliced mushrooms, sauté until cooked down, about 3 minutes. Add garlic and shallots, toss to combine and sauté for another 3 minutes. Sprinkle oat flour, ¼ teaspoon salt and ¼ teaspoon pepper over the mushrooms, and mix for 1 minute. Add 1 cup Marsala wine and allow it to reduce for 3 minutes. Add stock, and reduce sauce to a low simmer.

Place a medium sauté pan or grill pan over medium high heat and add asparagus. Drizzle asparagus with 1 tablespoon olive oil, ¼ teaspoon salt and ¼ teaspoon pepper. Sear, turning every minute until slightly charred.

Add drained linguine to the sauté pan with the mushroom sauce, toss to combine. Add pine nuts to a small sauté pan over low heat and toast until golden brown, watching carefully so they don’t burn!

To serve, place pasta with mushroom sauce on each plate, top with grilled asparagus and then toasted pine nuts. Enjoy!