Pasta with mushrooms
February 26, 2014
This is a little different from the classic pasta and mushroom dishes in that it does not use cream or dairy as a base for the sauce. The recipe works well with Farfalle shaped pasta, bow ties or butterflies, but any medium sized pasta shape would work. For the pictures I used Orecchiette as that is what I had available. Serves 4 to 6 people as a main course.
- Prep: 10 mins
- Cook: 20 mins
- Yields: 6 servings
1Soak the dried porcini mushrooms in warm water for 20 minutes. Wash to remove any sand, cut off any hard parts and drain on a kitchen towel.
2Put some salted water onto boil
3Clean, dry, chop mushrooms about 1/4 think pieces is good.
4Strip the rosemary leave from the stem and chop with the fresh herbs.
5When the water is boiling add the pasta and stir to prevent clumping.
6Melt the butter with 2 tbs olive oil in a sauté pan.
7Sauté all the mushrooms, herbs and garlic on high heat in butter and oil until lightly browned with a hint of crust and tender.
8Season mushrooms with salt and pepper and taste to check.
9Test to see when the pasta is cooked and drain when Al Dente.
10Place pasta in a shallow serving bowl and add mushrooms and drizzle with a good quality olive oil.
11Serve and sprinkle with grated Parmesan cheese.
I used a mixture of fresh and frozen mushrooms including cultivated hen-of-the-woods/Maitake (Grifola frondosa), frozen chicken of the woods (Laetiporus sulphureu), Chanterelles (Cantharellus cibarius) that had been “Dry-Fryed” and frozen. If using store brought button mushrooms try adding 1/2 teaspoon ground cumin to the mushrooms when frying and juice from 1/2 lemon at the end for a different flavor.