Oct 14, 2021
Mushroom pasta with roasted garlic
Ingredients
600 g mixed mushrooms (Portobello, Swiss Brown and Button Mushrooms)
1 whole garlic bulb
180 g pappardelle pasta
70 g baby spinach
⅓ cup white wine (or vegetable stock)
35 g Parmigiano Reggiano cheese (Parmesan cheese)
6 sprigs of fresh thyme
2 tbsp olive oil
salt & pepper
chilli flakes
Directions
Chop the top of the garlic bulb, drizzle with olive oil, salt and pepper and wrap up in aluminium foil. Roast in the oven at 180C for approximately 45 minutes
Wipe down all the mushrooms and chop them into roughly the same sizes
Sauté in olive oil, once browned, season with salt and pepper and thyme leaves
Add the white wine (or vegetable stock) and allow it to reduce slightly
Cook the pasta in heavily salted water until it’s almost fully cooked. Making sure to reserve some pasta water
Remove the garlic bulb from the oven, allow to cool slightly then squeeze out all the garlic into the pan with the mushrooms
Mix, add the baby spinach and cooked pasta. Add a good splash of pasta water and mix it through
Sprinkle over chilli flakes and grate in the parmesan cheese and it’s ready to serve!
Jun 7, 2021
Pappardelle with Mushroom Ragu
Ingredients
250 g portobello or flat mushrooms, thinly sliced
100 g cup mushrooms, thinly sliced
2 garlic cloves, minced
2 -3 shallots, finely diced
1 tsp dried oregano
1 tsp fresh thyme
½ cup red wine
1 tbsp tomato paste
1 cup passata sauce
Pinch sea salt
Boiling water
300 g dried pappardelle pasta
Olive oil
Parmesan cheese, shaved, to serve
Freshly cracked pepper, to serve
Directions
Sauté the garlic and shallots with a drizzle of olive oil in a large frypan with high sides on medium heat. Sauté until the shallots become transparent.
Add the sliced mushrooms and stir. Once the mushrooms are partially cooked (5 minutes) add the red wine and allow to simmer for 5 minutes or until the liquid has reduced by half.
Add the tomato paste, dried oregano, fresh thyme and stir through for a couple of minutes.
Follow by adding the passata and a good pinch of sea salt. Allow to simmer for 15-18 minutes so the flavours develop, and the sauce thickens.
While the sauce is cooking, boil salted water in a large pot. Add the dried pasta and follow the pack instructions for cooking time.
Once the pasta is al dente, drain in a colander, reserving 2 tbsp of the pasta water.
Add the pasta to the saucepan and gently stir to coat through the sauce. If the pasta sauce is too thick, add the reserved pasta water and stir through.
Serve by dividing the pasta between 4 large pasta bowls, and top with shaved parmesan cheese and freshly cracked pepper.
Apr 12, 2021
Mushroom & Chestnut Agnolotti with Burnt Onion Consommé
Ingredients
Chestnut Purée
100 g chestnuts, roasted and peeled
50 g unsalted butter, 25g extra for purée
1 eschalot, finely sliced
75 ml milk
250 g chicken stock or vegetable stock
Mushroom Duxelles
200 g button mushrooms
20 g butter
1 eschalot, finely diced
2 thyme sprigs
Salt and pepper
Pasta Filling
Chestnut purée
Mushroom duxelles
Salt
Pasta Dough
100 g Tipo 00 flour
25 g fine semolina
110 g egg yolk
5 ml olive oil
Salt
Burnt Onion Consommé
1 brown onion
300 ml chicken or vegetable stock
80 g egg whites
35 g button mushrooms
40 g chicken thigh fillet
5 g beetroot slices
1 sprig of thyme
1 garlic glove
Salt
Garnish
Pea shoots
Raw button mushroom slices
Olive oil
Pepper
Directions
For the Chestnut Purée
Place butter in a pot and melt over medium heat. Meanwhile, roughly slice chestnuts and place into the butter with eschalots. Cook for 45 seconds until eschalots are sautéed, then add in milk and stock.
Bring to a simmer and allow to cook until the chestnuts are tender, and liquid reduced by half.
Transfer to a blender and blend until smooth with the remaining extra butter. If mixture is too thick, add a splash of stock to loosen the mixture. Strain and set aside in the fridge.
For the Mushroom Duxelles
Place button mushrooms in a food processor or blender and pulse until roughly chopped.
Melt butter in a saucepan over medium heat and add in eschalots, thyme and mushrooms with salt and pepper. Continue to cook until water from mushrooms is removed as much as possible and duxelle begins to brown.
For the Pasta Filling
Combine a 1:1 ratio of chestnut purée and duxelle in a small bowl and mix together until well combined, season with salt to taste. Then transfer to a piping bag.
For the Pasta Dough
Place all ingredients together in a stand mixer bowl with a dough hook and turn on medium speed until a dough is formed. If the mixture is too wet add extra flour.
Remove from the mixer and continue to knead the dough onto a clean smooth surface until the dough is shiny.
Roll to a ball and wrap in plastic and set aside in the fridge for at least 30 minutes.
Once rested, roll the pasta dough to number 7 on your pasta machine and trim as needed.
Lay the pasta sheet onto a lightly floured surface and pipe small dollops of the mushroom chestnut filling along the pasta sheet with 2.5cm gap in between.
Lightly brush the pasta sheet in front of the filling with water and roll the pasta over the filling to seal where it was brushed.
Pinch the pasta between the filling and the 2.5cm gap.
Trim the sheet of pasta with a fluted cutter 0.5cm away from the filling and then trim in between the gaps where pasta was pinched
Lay out the agnolotti onto a tray and set aside in the fridge until needed.
For the Burnt Onion Consommé
Cut onion into quarters and place the cut side onto a frying pan and cook until charred on all sides.
Meanwhile blend egg whites with mushroom, chicken thigh fillet, beetroot slices, thyme and garlic to create a raft slurry.
Once onions are charred and cooked through, remove from the heat add in chicken stock and allow to simmer.
Transfer to a small pot and whisk in the raft and return to the heat over low-medium, stirring occasionally and scraping the bottom of the pot to avoid the raft from burning
Allow the mixture to simmer until the raft coagulates and collects all the impurities and stock becomes clear.
Strain the consommé and season with salt.
To serve
Have a pot of salted boiling water ready and boil the agnolotti for 45-60 seconds, once cooked, remove pasta from the water and place into a bowl.
Garnish with slices of raw button mushrooms and pea shoots with cracked pepper. Pour in the consommé and drizzle some olive oil. Serve immediately.
Recipe by Reynold Poernomo
Mar 16, 2021
Vegetarian mushroom ‘meatballs’
Ingredients
¼ cup extra virgin olive oil
1 onion, chopped
1 bunch fresh flat-leaf parsley, stalks chopped, leaves reserved
3 garlic cloves, crushed
2 tsp dried oregano
1 ½ tsp smoked paprika
500 g swiss brown mushrooms (see notes)
2 tbsp tomato paste
1 cup cooked quinoa
⅓ cup grated parmesan (25g), plus extra to serve
1 egg
500 g jar tomato pasta sauce
Cooked pasta, to serve
Directions
Heat oil in a large frying pan over a medium-high heat. Add onion, parsley and season with freshly cracked black pepper and salt. Cook for 3 to 4 minutes or until translucent. Add the garlic, oregano, thyme and paprika and cook for 1 minute or until fragrant.
Pulse the mushrooms in a food processor until finely chopped. Add to onion mixture with tomato paste and cook for 8 to 10 minutes or until all the liquid has evaporated and the mushrooms start to caramelise.Transfer to a bowl and chill in the fridge.
Preheat oven to 200C/180C fan-forced.
Finely chop 2 tablespoons of the parsley leaves. Add to the chilled mushroom mixture with quinoa, parmesan and egg.Stir to combine. Roll tablespoons of mixture into balls and arrange on a baking paper-lined oven tray. Brush with oil and bake for 15 to 20 minutes.
Heat sauce in a deep frying pan over medium high heat. Simmer for 2 to 3 minutes, then add meatballs to gently coat. Spoon sauce and 4 to 5 meatballs over cooked pasta and sprinkle with extra grated parmesan and fresh parsley leaves. Serve.
Note: You can use white cup mushrooms instead of Swiss Brown.
You can easily make this into a vegan recipe by switching the egg for flax and using nutritional yeast flakes instead of cheese.
Nov 20, 2020
Cavatelli with Braised Mushrooms, Beans and Radicchio
Ingredients
¼ cup olive oil
1 medium brown onion, diced
300 g button mushrooms, thickly sliced
½ small fennel bulb, thinly sliced
4 cloves garlic, minced
½ head of radicchio, cut into large chunks
1 sprig of rosemary
1 bay leaf
½ cup white wine
1 can cannellini beans, drained
500 ml vegan chicken or veg stock
2 tbsp vegan butter
½ packet Cavatelli, cooked as per instructions.
Salt and pepper to season
Directions
Heat olive oil in a large pan over medium heat. Add the diced onions along with a big pinch of salt and cook for a few minutes or until they
begin to soften.
Throw in the sliced mushrooms and cook until they start to turn golden.
Add the fennel to the pan and cook for a few minutes before adding the garlic. Cook for a further minute. Season with salt and pepper.
Scatter the chopped radicchio into the pan and stir well to separate and coat then add the rosemary and bay leaf.
Pour in the white wine and reduce by half, then add in the drained beans. Stir to combine, then add the stock. Simmer over a medium-low heat until the liquid has reduced by half. To finish the sauce, add the butter and Parmesan and stir until melted and combined. Sprinkle over the parsley and stir through.
Add the cooked pasta into the pan over a low heat and toss well to coat. Check seasoning. Serve with extra Parmesan and a splash of extra virgin olive oil.
Recipe by Shannon Martinez
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