It's safe to say that actress-turned-entrepreneur Cameron Diaz takes her libations very seriously.
Last summer, the star was one of the first celebrities to launch an organic range of wines. Avaline, which Diaz founded along with her close friend and business partner Katherine Power, aims to set "a new standard" of transparency within the wine industry when it comes to ingredients. The pours are free of any unnecessary additives, resulting in a clean, crisp taste. Since its launch, Avaline has grown to include a sparkling variety, earthy reds, and an herbaceous white, all perfect for last-minute hosting gifts for upcoming holiday celebrations or for drinking with simple weeknight dinners as we head into the winter months.
For Diaz, a hefty glass of red goes best with an equally hearty dish, such as her Creamy Mushroom Pasta with Garlic and Shallots. "I believe that fungi will save the world. We are just scratching the surface of mushrooms' extraordinary powers. They are delicious, nutrient powerhouses and, dare I say, the bomb," Diaz tells BAZAAR.com. "This is the perfect dish for a winter's day shared with friends. Because mushrooms are naturally earthy with their complex umami quality, you'll find this dish pairs best with Avaline Red for richness and depth."
Read on for the recipe for Cameron's Diaz's go-to pasta dish.
Creamy Mushroom Pasta with Garlic and Shallots
Avaline
Ingredients:
- 2 tablespoons of olive oil, separated
- 1 pound of mixed mushrooms
- 2 tablespoons of salted or unsalted butter, your choice, separated
- 2 cloves of garlic, roughly chopped
- 1 pound of spaghetti
- 2 medium shallots, sliced longways, or ¼ red onion, cut longways into slivers
- ½ cup of heavy cream
- 1 lemon, cut into wedges
- ¼ cup of Parmesan cheese, grated, plus a bit more for serving
- Maldon sea salt, or another flaky salt, to finish
- Handful of Italian flat-leaf parsley, de-stemmed and finely chopped
First …
Bring 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. Meanwhile, heat 1 tablespoon of the olive oil in a large pan over medium-high heat. Add the mushrooms and cook until they start to brown and almost crisp. Reduce the heat to medium. Push the mushrooms to the edge of the pan, creating an opening in the center.
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.
Next …
Add the pasta to the boiling water and set a timer for 2 minutes less than the package instructions call for. We want the pasta to be a bit al dente. Also, get ready to reserve about a cup of pasta water at the end of the pasta cooking time. Have on standby a Pyrex measuring cup or any heat-safe measuring cup. In a pinch, I’ll even use a coffee mug. It's also a good idea to have your strainer ready and waiting in a clean sink for you when you are ready to strain the pasta. Oh! And don't forget your oven mittens to grab the pot with, so you can transfer the pot to sink. I always think it’s a great idea to have all your tools at the ready!
Then …
In the same pan over medium-high heat, add another tablespoon of the olive oil. Once the oil is hot, add the shallots or red onions. It’s imperative not to add them before the oil is hot—this can make them soggy. Stir the shallots or onions as they cook and add a pinch of salt—seriously, just a pinch. Cook until they are translucent. Return your mushrooms and garlic to the skillet, and fold together with another tablespoon of butter. Reduce the heat to low and simmer. Okay, for real, if your stove runs too hot, just take the skillet off the fire. We know all ovens and stoves are different, and have their quirks! Learn ’em and work with ’em. Remember to reserve a cup of pasta water as you drain your pasta.
Finally …
After straining the pasta, use tongs to transfer it into the pan with mushrooms, or place the pasta back into the pot you cooked it in, depending on how large your skillet is. You’ll need a little room. Over medium heat, add your heavy cream, parmesan cheese, and ½ cup of the pasta water, tossing the mushrooms and cream together.
Last, but not definitely not least, my finishing touch …
I love to cut my creamy pasta sauces with a squeeze (or two) of lemon. It brings a brightness to the dish that is unexpected, but doesn’t detract from the hearty richness. Serve each dish with a wedge of lemon, and insist your guests squeeze the lemon on the pasta and mix throughout the dish. If you are afraid of the lemon, just try it on one bite as a tester bite. I think you will be pleasantly surprised. For me, it makes the dish! I use more than one wedge—that’s just my preference. I also like to do a sprinkle of flaky sea salt, like Maldon, and finally finish with a sprinkle of parsley. Sit back and enjoy the creamy texture and the shroomy umami flavors with your organic Avaline red wine.
