It has been a while since my last post. Even though I’ve actually been quite busy cooking lately the ridiculous weather we’ve been experiencing in Montreal has prevented me from getting in front of the computer. Today I’d like to share a recipe that I recently came up with for a simple mushroom pasta dish. As a general rule, basic mushroom pasta is good. Sticking with my M.O., I set out to take the dish up a notch by using high quality ingredients – shitake and chanterelle mushrooms, Caccio di Bosco cheese, truffle oil and fresh fettuccine, all from Atwater market, of course.
Ingredients (for 2)
- 2 cups of chopped shitake and chanterelle mushrooms (or whatever mushrooms you like)
- 6 garlic cloves, smashed with a chef’s knife (yes, 6)
- 1/2 scallion, finely chopped
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp dried thyme
- 1 tsp sea salt flakes
- cracked black pepper
- pinch of chili flakes (optional)
- olive oil
- 50g grated Caccio di Bosco (pecorino w/ truffle)
- white truffle oil
- fettuccine for 2
- In a large frying pan, heat about 2 tbsps of olive oil and 1 tbsp of butter over low heat.
- Add the scallion and garlic and saute for 7 minutes.
- Turn the heat up to medium low and add chopped mushrooms, salt, thyme, parsley and a bit of black pepper and saute for 5-7 minutes until tender (don’t overcook them). If using chili flakes, throw them in at this stage as well.
Tip: You may need to add a bit more butter / olive oil during the process. It’s impossible to give an exact measurement, but just keep in mind that the “sauce” is essentially olive oil, butter and whatever liquid the mushrooms release. So, if towards the end of the process you realize that there is not quite enough liquid to coat the pasta, throw in another tbsp (or more) of olive oil or butter.
- Add the cooked fettuccine to the pan and give everything a quick toss to coat the noodles.
- To plate: place a nest of fettuccine on the plate, top with grated cheese (I like to leave a few small chunks in there too), spoon on the mushrooms and sprinkle a bit more cheese on top. Finish off with a drizzle of truffle oil and serve.
Suggested wine pairing: My sources tell me that a Nebbiola from Piemonte generally goes well with truffle / mushroom. I tried this La Spinetta Langhe and it did the trick. It’s light enough that it didn’t seem out of place with this dish but with enough body to stand up to the truffle and mushroom flavour.
I’m a big fan of pasta dishes that are a bit on the dry side (i.e. I’m not a fan of dousing a plate of noodles in tomato sauce), so this one hit the spot for me. This dish is light but also substantial and earthy because of the mushrooms, and the “truffly” goodness of the Caccio di Bosco and white truffle oil. Overall, you’ve got olive oil, butter, garlic, mushrooms, pecorino, truffle and just a touch of heat from the chili flakes, how could it not be good?