Hearts of Palm Maltagliati with Mushrooms

INGREDIENTS:

• 1 (12-ounce) package of Palmini Lasagna Sheets, drained and rinsed well
• 2 tablespoons extra-virgin olive oil, divided
• 8 ounces mixed mushrooms (such as oyster and cremini), cleaned, stems removed and cut in ¼” slices
• 3 sprigs fresh thyme, destemmed and finely chopped
• 1 teaspoon kosher salt, more to taste
• 1/2 teaspoon freshly ground black pepper, more to taste
• 1/2 teaspoon red wine vinegar
• 1 tablespoon unsalted butter
• 2 cloves garlic, finely grated or minced
• 1/8 teaspoon crushed red pepper flakes, more to taste
• 3/4 cup low sodium chicken or vegetable stock
• 1/3 cup grated aged Pecorino Romano cheese, divided, plus more for garnish
• 1/2 cup fresh peas, or frozen peas thawed and drained 
• 1/2 cup water, more as needed
• 1 tablespoon fresh lemon juice
• 3 tablespoons fresh parsley leaves, finely chopped

PREPARATION INSTRUCTIONS:

1. Drain and rinse the Palmini Lasagna Sheets thoroughly under cold water. Set aside while preparing the other ingredients.

2. In a large GreenPan frypan over medium-high heat, add 1 tablespoon of olive oil and allow it to come to temperature. Once the oil is shimmering, add the sliced mushrooms and thyme and cook, stirring occasionally, for 7 to 8 minutes or until the mushrooms are deeply golden brown. Season with salt, black pepper and vinegar. Stir in the butter until melted. Taste and adjust as desired. Transfer the mushrooms to a bowl and set aside.

3. Return the frypan to the stovetop, reduce the heat to medium low and pour in the remaining tablespoon of olive oil. Add the minced garlic and crushed red pepper flakes and cook, stirring regularly, for 1 minute until very fragrant. Stir in the stock, simmering for 3 to 4 minutes until reduced by about half. Stir in half the cheese until it is fully melted, and the sauce becomes mostly smooth.

4. Cut the Palmini Lasagna Sheets in half widthwise (making two roughly square-sized pieces) to mimic the shape of maltagliati. (Maltagliati means “badly cut” and is often made from leftover fresh pasta scraps - so don’t worry too much about the exact size and shape!) Add the Palmini pieces, peas, and water to the frypan and gently toss or stir to coat, adding the remaining half of cheese as you go. Let the Palmini pieces simmer in the sauce for 1 to 2 minutes to warm and absorb some of the sauce, adding a bit more water as needed.  

5. Stir in the reserved mushrooms and cook for another minute to warm through. Stir in the lemon juice, then taste and adjust as desired with salt, pepper and lemon juice. Stir in the parsley. 

6. Divide evenly among warm serving plates or bowls and garnish with a bit more Pecorino Romano. Serve warm immediately. Any leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days. 

TIPS:

When cooking the mushrooms, the key is to not overcrowd the frypan!  If the mushrooms are piled up on top of themselves, they will trap moisture, and you’ll end up with steamed mushrooms.  So, for great browning, make sure they have room, even if you need to work in batches!  

Frozen peas are truly one of the best frozen vegetables.  During the summer, absolutely use fresh, but the rest of the year don’t hesitate to buy those peas from the freezer aisle!