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Mushroom Pasta 🍄
Episode 2 in my new series ‘Simple Ways’. Here I’ll be showing you how to create super simple, yet incredibly delicious dishes, focussing on a single main ingredient each time. Todays ingredient, the mushroom 🍄 When cooking these, SO many dishes out there require gallons of cream of tonnes of cheese. More often than not this merely covers up the amazing umami flavour mushrooms have. This recipe will not only be really easy to create but will put mushrooms to the forefront of the dish. If you don’t like mushrooms, give this a try and hopefully it’ll help change your mind!
Let me know what ingredient you would like to see me focus on next 🔥 Full recipe below!
Ingredients:
Serves 2
– 300g wild mushrooms – girolle, shiitake, oyster, porcini etc.
– 1.5 tbsp olive oil
– 1-2 garlic cloves (minced)
– Sprig of thyme (stalks removed)
– 2 knobs of butter
– Salt & Pepper to taste
– Fresh pappardelle pasta 300g
– Handful of freshly chopped parsley
– Parmesan cheese
Method:
1. Start by removing any dirt from the mushrooms, then slice to the size you want (remember, they pretty much reduce to half the original size once cooked).
2. Add the olive oil and mushrooms into a pan and fry off for 5 minutes over a medium-high heat until some of the excess water in the mushrooms has evaporated. Add in the garlic, thyme, butter and seasoning to taste. Cook the mushrooms for a further 5-10 minuets until nice and golden. Baste the mushrooms with the foamy butter to help with this caramelisation on the mushrooms.
3. Cook your pasta in some salted boiling water for 3 minutes then remove from the water and place into the pan with the mushrooms. Add some pasta water, the freshly chopped parsley and a grating of parmesan into the pan. Give a good mix and serve.
4. Top with more fresh herbs and parmesan. This dish is the perfect way to bring out the best flavour of wild mushrooms. Enjoy!
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Pasta Ingredients:
Serves 2
– 200g Tipo 00 flour
– 1 tsp salt
– 2 eggs
Pasta Method:
1. Mix the flour and salt together, tip out onto a clean work surface and make a well with the bottom of a bowl.
2. Crack in the eggs, beat together then mix with the flour.
3. Knead for 10 minutes until smooth, wrap in cling film / plastic wrap then rest for 1 hour at room temp or a few hours in the fridge.
4. Roll the dough out into thin sheets then cut into pappardelle – 2 to 3cm wide. Toss the cut pasta in semolina flour to prevent sticking.
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