Wild Mushroom Pasta
Wild Mushroom Pasta is a basic recipe for a mushroom ragout that can be served in a little pot or ramekin with crusty bread as an entree, or with meat or pasta as a main course. I just love the many varieties of mushroom and fungi available fresh. Even better if you can forage some during Autumn months.
Serves: 6 as an entree, 4 as a main course
Preparation time: 10 minutes
Cooking time: 12 minutes
500g (1 lb) rigatoni
125 g (4 oz) black fungus
125 g (4 oz) button mushrooms
155 g (oz) shiitake mushrooms
90 g (3 oz) butter
1 onion, chopped
1 clove garlic, crushed
1 1/4 cups (310ml/10 fl oz) cream
3/4 cup (180ml/6 fl oz) chicken or vegetable stock
salt and freshly ground pepper
125 g (4 oz) enoki mushrooms
1/2 bunch garlic chives, with flowers, if in season
- Bring 4 litres salted water to a rolling boil in a large pot over high heat. Add rigatoni and cook following directions on packet.
- Wipe mushrooms clean with a kitchen towel or soft cloth and slice, leaving some small mushrooms whole for variety.
- Melt all but 1 tablespoon butter in a frying pan over medium heat.
- When onion is wilted but not brown, add all the mushrooms, except the enoki.
- Cook until almost cooked through, then stir in cream and stock. Bring to boil and simmer until reduced and sauce-like. Season with salt and pepper to taste.
- Cook enoki mushrooms in remaining butter over medium heat in a separate pan.
- Drain pasta and put into a large warmed bowl.
- Pour the sauce over and toss pasta through.
- The sauce will cook more as it clings to the hot pasta.
- Garnish with enoki mushrooms and snip garlic chives over the top.
Wine: Choose a flavoursome wine, such as chardonnay, with rich, creamy foods or for red wine lovers, pinot noir is wondrous with mushrooms.
Related Recipe: My Ultimate Mushroom Risotto