Wednesday, September 28, 2011

WILD MUSHROOM PERSILLADE

QUICK COOK - SERVES 4


2 tbsp extra virgin olive oil
2 garlic cloves, finely chopped
2 shallots, finely chopped
1 lb (500g)wild mushrooms, sliced
salt, black pepper 1 lb (500g) dried pasta
4 tbsp freshly grated parmesan
3 tbsp finely chopped fresh flat-leaf parsley
additional freshly grated parmesan


Heat oil in a skillet. Add garlic and shallots and cook over medium high heat until fragrant, 1 minute. Add mushrooms and cook, stirring frequently, until tender and colored, 10 minutes. Add salt and pepper to taste. Meanwhile, cook pasta in a large pot of boiling, salted water, until firm to the bite. Drain, reserving 1/2 cup pasta water. Add pasta with parmesan and parsley to the hot mushrooms. Toss well to coat, adding reserved water as needed. Serve immediately with additional parmesan.


WHICH PASTA?

Strands or thin to medium ribbons - spaghetti, fettuccine, tagliatelle.

COOKS' NOTE
There are many varieties of wild mushrooms. You can use a single variety or a mixture for this recipe. Our preferred choice would be fresh porcini or chanterelles, but portobello mushrooms and cremini mushrooms have a good rich flavor, are easy to find and inexpensive.

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