CHICAGO (WLS) — Avondale’s Eden restaurant is joining Chicago Restaurant Week 2025.
ABC7 Chicago is now streaming 24/7. Click here to watch
Chef and partner Devon Quinn joined ABC7 to share one of their Chicago Restaurant Week menu dishes: four star mushroom stracci.
The menu will be available through February 9th: lunch and brunch cost $30 and there are two dinner options: $45 and $60.
To see more about reservations, click here.
Recipe: Four star mushroom stracci
Serves: 4 to 6 people
Ingredients:
-Seasonal mushrooms, cleaned and cut into bite-sized pieces – 2 pounds
-Carrots, diced – 1/4 pound
-Celery, diced – 1/4 pound
-Yellow onions, sliced – 1/4 pound
-Cherry tomatoes, halved – 1/4 pound
-Garlic, sliced – 1/2 oz
-Calabrian chilies (optional) – 1 oz
-Butter – 1/2 pound
-Heavy cream – 1 cup
-Vegetable stock – 1/2 cup
-Tomato sauce – 2 cups
-White miso paste – 2 oz
-Salt – 1 tablespoon
-Ground black pepper – 1 teaspoon
-Parmesan cheese – 2 oz
-Fresh or dried pasta – 4-6 servings
Chef’s Note: You can use premade pasta sauce, but for best results, blend a can of San Marzano tomatoes.
Instructions:
1. Get a pot large enough for a gallon of liquid, and set it on medium heat. Add cup of canola oil.
2. Add the onions, carrots, celery, cherry tomatoes, and garlic. Season with some salt, and saute until onions start becoming translucent.
3. Add the mushrooms, saute for a couple more minutes, then add the vegetable stock. Bring to a simmer.
4. Add the tomato sauce, chilies, butter, heavy cream, and miso. Let simmer for 15 minutes to bring everything together.
5. Check the seasoning and add salt and pepper to taste.
6. Your pasta sauce is ready!
7. Cook your preferred pasta in boiling salted water. Drain the pasta well and add it to the sauce pot. Mix everything together thoroughly. Serve on a plate and sprinkle some grated parmesan on top!
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