Pasta with mushrooms

Pasta with mushrooms
AuthorRichard JacobCategoryDifficultyBeginner

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.

Pasta with mushrooms
Yields6 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
 1 of mixed herbs, basil, 1 small sprig rosemary and a fresh parsley
 2 lbs fresh mushrooms can be store brought, wild or mixed. Chanterelles or other fleshy mushrooms are good.
 1 lb pasta (farfalle/bow ties for preference)
 1 oz dried porcini or bolete mushrooms
 2 tbsp unsalted butter
 2 tbsp olive oil plus more for drizzling
 4 cloves garlic
 Salt and pepper
 Parmesan cheese
1

Soak 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.

2

Put some salted water onto boil

3

Clean, dry, chop mushrooms about 1/4 think pieces is good.

4

Strip the rosemary leave from the stem and chop with the fresh herbs.

5

When the water is boiling add the pasta and stir to prevent clumping.

6

Melt the butter with 2 tbs olive oil in a sauté pan.

7

Sauté all the mushrooms, herbs and garlic on high heat in butter and oil until lightly browned with a hint of crust and tender.

8

Season mushrooms with salt and pepper and taste to check.

9

Test to see when the pasta is cooked and drain when Al Dente.

10

Place pasta in a shallow serving bowl and add mushrooms and drizzle with a good quality olive oil.

11

Serve and sprinkle with grated Parmesan cheese.

Variations
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.

Ingredients

 1 of mixed herbs, basil, 1 small sprig rosemary and a fresh parsley
 2 lbs fresh mushrooms can be store brought, wild or mixed. Chanterelles or other fleshy mushrooms are good.
 1 lb pasta (farfalle/bow ties for preference)
 1 oz dried porcini or bolete mushrooms
 2 tbsp unsalted butter
 2 tbsp olive oil plus more for drizzling
 4 cloves garlic
 Salt and pepper
 Parmesan cheese

Directions

1

Soak 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.

2

Put some salted water onto boil

3

Clean, dry, chop mushrooms about 1/4 think pieces is good.

4

Strip the rosemary leave from the stem and chop with the fresh herbs.

5

When the water is boiling add the pasta and stir to prevent clumping.

6

Melt the butter with 2 tbs olive oil in a sauté pan.

7

Sauté all the mushrooms, herbs and garlic on high heat in butter and oil until lightly browned with a hint of crust and tender.

8

Season mushrooms with salt and pepper and taste to check.

9

Test to see when the pasta is cooked and drain when Al Dente.

10

Place pasta in a shallow serving bowl and add mushrooms and drizzle with a good quality olive oil.

11

Serve and sprinkle with grated Parmesan cheese.

Pasta with mushrooms

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