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Cooking.nytimes.com
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1 1/4pounds mixed wild mushrooms, like shiitake, cremini, oyster, chanterelle or boletus 2tablespoons olive oil 2tablespoons unsalted butter 4cloves garlic, peeled and sliced 1/2teaspoon kosher salt, plus more to taste 1/2teaspoon freshly ground black pepper 1/4cup white wine or chicken or mushroom stock Pinch red-pepper flakes 2teaspoons tomato paste 1pound homemade or store-bought gnocchi 1/4cup coarsely chopped fresh chives for garnish Grated Parmesan for serving
Directions
Brush the mushrooms to remove any loose dirt and trim away the stems of those, like shiitakes, that have tough stems. Thickly slice the mushrooms if they are large and set aside. In a large skillet set over high heat, combine the oil and 1 tablespoon of the butter. When very hot, add the garlic and cook until it just begins to turn golden, about 1 minute. Immediately add the mushrooms, 1/2 teaspoon salt and the pepper and cook, stirring, until the mushrooms just begin to become tender, about 3 minutes. Add the wine, pepper flakes and tomato paste and cook, stirring, until about 1/2 the liquid has evaporated. Cover the skillet and cook for 5 minutes more. Meanwhile, cook the gnocchi according to directions and drain. Place in a serving bowl or on a platter. Stir the remaining tablespoon of butter into the mushrooms and season to taste with salt. Top the gnocchi with the mushrooms and garnish with chives. Serve immediately with grated Parmesan on the side.
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