Cream of mushroom pasta

Cream of mushroom pasta

Tags

Pasta
shrooms

Cook

Ingredients

  • 300g mushrooms, sliced
  • 250g oyster mushrooms
  • 1 tbsp butter
  • 2 banana shallots, finely chopped
  • 5 garlic cloves, minced
  • 1 bunch parsley, stems finely diced
  • 1 glass white wine
  • 100g dried porcini
  • 250ml cream
  • 1 tsp Dijon mustard
  • 1 tsp miso paste
  • 300g spaghetti

Steps

  1. Pour 500ml of boiling water over the dried mushrooms. Stir, then cover.
  2. Dry fry the mushrooms and ½ the oyster mushrooms with salt on high heat to release moisture. Once golden add olive oil.
  3. Add the shallot and fry until translucent. Add the garlic, parsley stalks and butter and fry until fragrant.
  4. Strain the dried mushrooms, slice then add to the pan, frying on a high heat for several minutes.
  5. Pour in the wine and allow to cook off, scraping off any caramelised bits from the pan.
  6. Add 250ml of the porcini mushroom stock. Meanwhile cook pasta in salted water according to package instructions.
  7. Add the cream, mustard and miso. Stir in. Season to taste.
  8. Fry the remaining oyster mushrooms in olive oil until golden crisp on each side.
  9. Once the pasta is al dente, add to the sauce with the parsley and some pasta water.
  10. Stir to combine, serve in bowls, top with the crispy mushrooms, more parsley & lots of black pepper.