CREAM OF MUSHROOM PASTA 🍄 SAUCY PASTAS | EPISODE 2
Welcome back to SAUCY PASTAS, my new series, where I show you how to make the SAUCIEST pasta in town
For EPISODE 2, we’re making my CREAM OF MUSHROOM SPAGHETTI - rich, creamy + decadent, this dish will not disapppoint
I’ve written the full recipe out below, so enjoy, and let me know if you give it a go 👇
INGREDIENTS (serves 4)
300g standard mushrooms
250g oyster mushrooms
1 tbsp butter (I used plant-based)
2 banana shallots (or 1 brown onion)
5 garlic cloves
1 small bunch fresh parsley
1 glass white wine OR 1tbsp cider/wine vinegar
100g dried porcini soaked in 500ml boiling water
250ml cream (I used plant-based)
1 tsp Dijon mustard
1 tsp miso pastel
300g spaghetti (+ pasta water)
Olive oil
Salt
Pepper
METHOD
Pour 500ml of boiling water over the dried mushrooms. Stir, then cover.
Slice the fresh mushrooms (reserve 1/2 of the oyster mushrooms for garnish) & dry fry with salt on a high heat to release the moisture.
Once golden, add the olive oil.
Finely dice the shallot, garlic & parsley stalks. Add the shallot & fry until translucent.
Add the garlic, parsley stalks, butter & fry until fragrant.
Strain the dried mushrooms, slice then add to the pan, frying on a high heat for several minutes.
Pour in the white wine / vinegar + allow to cook off, scraping off any caramelised bits from the pan
Then add 250ml of the porcini mushroom broth.
Get the pasta onto boil in salted water.
Pour in the cream mustard + miso. Season to taste.
Fry the remaining oyster mushrooms in olive oil until golden crisp on each side.
Once the pasta is al dente, add to the sauce with the parsley + plenty of pasta water.
Stir to combine, then get into bowls, top with the crispy mushrooms, more parsley, & lots of black pepper - enjoy!
