… or any other pasta you fancy!
I love mushrooms and have recently been trying a few dishes which make the mushroom the star of the show. A few weeks ago, I made a lovely Mushroom Panang dish, that was a recipe from the Rosa’s Thai Café – Vegetarian recipe book. This is a great recipe book if you want to try making some authentic Thai meals at home.
However, today’s recipe is one of my own, based on a few other recipes that I have tried in the past and adapted over time to end up with this simple but tasty dish. I started out making this dish with just a stock but found that by adding the dried Porcini mushrooms really helped to enhance the flavour. You can use any fresh mushrooms you like in this dish, I used a mix of Shitake and Oyster but I have also added in others like button and closed cup (not really known to be of a wild nature) but #mushrooms all the same! The only thing I would recommend is that you use a mix of different types of mushrooms and have at least one wild variety as this not only helps with the flavour but gives the dish texture too.
Hope you give this a go, and if you do please let me know what you think in the comments below. Happy cooking my foodie friends!
WILD MUSHROOM AND SPAGHETTI: SERVES 4 PREP 20 MINS COOK 20 MINS
Ingredients:
50g of butter (split into 20g and 30g portions, as you add butter in twice at different stages of cooking)
1tbs olive oil
4 shallots (I used Echalion but other types of shallots work just as well)
2 garlic cloves finely chopped or grated
2L of chicken stock (if you want a fully vegetarian meal, use vegetable stock instead)
40g dried porcini mushrooms
300g wild mushrooms (such as oyster or shitake)
1tbs thyme leaves
Small handful of flat leaf parsley leaves, roughly chopped
400g spaghetti or other pasta of your choice
To Serve (optional):
Roughly chopped flat leaf parsley leaves
Parmesan
Thinly slices chillies
Method:
Melt the 20g portion of butter and the olive oil in a large saucepan. Cook on a high heat for approximately 2 minutes until it is foaming.
-
Add in the shallots, garlic, thyme and cook for another 1-2 minutes (stirring continuously) until softened.
-
Add in the stock and bring to the boil, then add the porcini. Reduce the heat to low and simmer for 5 minutes or until the mushrooms are plump and rehydrated.
-
Strain through a fine sieve into a bowl, reserving the solids and putting the liquid back in the saucepan.
-
Return the stock to a boil over a high heat and add your spaghetti (or other pasta of choice) and cook for 9 minutes, or until it is just al dente.
-
Strain the pasta and reserve the stock.
-
Melt the 30g portion of butter in another large saucepan (or wok) and cook the mushrooms over a high heat for 4 minutes or until they are softened and golden, stirring continuously.
-
Return the reserved mushroom and onion mixture and half of the reserved stock to the pan and bring to the boil for 6 minutes, over a high heat or until the sauce has reduced and thickened.
-
Add your spaghetti (or pasta) to cook, stirring continuously for a further 2 minutes until the sauce is thick enough to coat the pasta.
-
Fold through the parsley and serve.
-
Top with parmesan, chopped parsley and chillies (as you require).
-
Enjoy!