Friday, 13 July 2018

Mushroom Pasta

Mushroom Pasta


A simple enough dish to enjoy as a family. Perfect for vegetarians. Choose a pasta that is your favourite, preferably one with a few ridges to catch the sauce.

Pasta, wild mushrroms, herbs, cheese and lambs lettuce.






1 kg melange of wild mushrooms
butter
olive oil
2 finely chopped baby leeks ~ optional
handful of fresh herbs~ chives, basil, mint, parsley, 
salt~pepper~nutmeg
splash of sherry
Hard cheese like parmesan, pecorino, gruyere, mature cheddar
300 gm pasta, boiled in salted water with a teaspoon of olive oil

In a pan heat 2 tbsp each of salted butter and olive oil. Tear the wild mushrooms and throw them in to saute. If adding finely chopped leeks or green onions add it in now. Let it just saute` until soft. Add a splash of sherry, throw in a handful of herbs.
Toss in the cooked pasta and sprinkle generously with hard cheese of your choice; like parmesan, cheddar, pecorino, guryere. Keep tossing and serve immediately with greens like lambs lettuce or watercress. 

Tips 

It is important to choose the flavours you enjoy. Pasta is versatile. Use a fresh pasta if available. Any ridged pasta works best for this recipe like Penne and Rigatoni or even a Campanelle.  

Pick fresh herbs that are in season and  your favourite flavours. Start with less and add until you find it well balanced to suit your palate. 

Nutmeg has a sweeter tone then black pepper while white pepper gives heat to the plate. Mixed peppercorn is my personal favourite. Freshly grated pepper is delicious.

Baby leeks and green onions are wonderful in this pasta. 

Cheese is a crucial part of this dish. Grating it over the pot while the food is still warm is best. 
If you don't like Sherry add a splash of cream or milk.






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