Mushroom Pasta – A Creamy Mushroom And Kale Pasta To Make Your Taste Buds Go Wild!
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
- 20 grams dried porcini
- 1 cup water, just boiled
- 250 grams pasta
- 2-3 tablespoons olive oil
- 30 grams butter
- 2 tablespoons extra virgin olive oil
- 750 grams mixed mushrooms (I used button, swiss brown and oyster), sliced or halved
- 3 cloves garlic, peeled and finely minced
- ⅔ cup chicken stock
- ¼ cup verjuice
- ⅓ bunch kale, stems removed and torn into pieces
- ½ cup cream
- A few springs of fresh basil or 1 teaspoon dried basil
- 80 grams Parmasen, grated
- Salt and pepper to taste
- Lemon (optional)
- Put porcini in a small bowl and pour over just boiled water. Leave for 30 minutes.
- Cook pasta to just under al dente in water according to packet instructions, adding a dash of oil and one teaspoon of salt to the cooking water.
- Drain and rinse in cold water to stop the cooking process.
- Heat up a large fry pan and then add butter and 1 tablespoon olive oil.
- Add half of the mushrooms, and let them cook for a couple of minutes over a medium-high heat without turning them. Give them a stir and let them cook for another minute before removing from the pan and setting aside. Repeat with the other mushrooms.
- Add another good glug of olive oil and then add reserved mushrooms, rehydrated porcini, garlic, chicken stock and verjuice.
- Cook over a low-medium heat for 5-6 minutes, stirring occasionally, until liquid has reduced slightly.
- Stir in kale, cream and basil and cook for another two to three minutes.
- Add drained pasta to the pan, stirring thoroughly to combine.
- Dish out four serves and then sprinkle over Parmesan cheese.
- Taste dish and adjust seasoning, adding more salt, pepper, fresh basil leaves or lemon juice (optional) to taste.
Cook the mushrooms in two batches to avoid over-crowding of the pan. We want the mushrooms to caramelize, not steam.
Slightly undercook the pasta. We’ll be adding it to the pasta sauce and reheating it so it’ll cook to al dente then.
You can substitute white wine for the verjuice if desired.
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