MUSHROOM PASTA
Cook once, enjoy thrice with this unbelievable mushroom pate that will convert even the biggest mushroom doubters.
INGREDIENTS
Serves 4
Pasta
• 1/2 Mushroom Pate (recipe Below)
• 200g Pappardelle Pasta
• 70g Cream
• A handful of fresh Parsley
• Pepper
Pate
• 350g Mixed Mushrooms
• 1 tsp Olive Oil
• 4 Cloves Garlic
• 1/2 Small Onion
• 3 Sprigs Thyme, picked
• 20g Dried Porcini Mushrooms
• 1 tsp Onion Powder
• 1/2 tsp Garlic Granules
• 50g Cream Cheese
• 45g Butter
• 2 Tbsp Extra Virgin Cooking Oil
• Salt
• Freshly cracked pepper (lots!)
Shop Pasta Recipe
STEPS FOR THE PASTA
1
Prepare the mushroom pate recipe (below). You will only need half the amount for this recipe, but save the other half to try with a different one.
2
Cook the pappardelle according to the packet instructions and reserve 50ml of starchy pasta water.
3
Drain the rest of the pasta and return it to your pot over low heat. Add the mushroom pate, double cream, and a splash of pasta water. Stir through, adding more pasta water if necessary. Serve with a sprinkling of fresh parsley and a crack of black pepper.
STEPS FOR THE PATE
1
In a food processor, pulse the mushrooms into small pieces.
2
Preheat a large pan over medium heat. Once hot, add 1 teaspoon of regular olive oil, followed by the chopped mushrooms, salt, pepper, and picked thyme. Cook for 15 minutes, stirring occasionally to allow most of the water to cook out.
3
In the meantime, pulse the onion and garlic into small pieces and rehydrate the dried porcini. Once the mushroom water has cooked out, add the onion-garlic mix, onion powder, and garlic granules and continue to cook for 7-10min.
4
Transfer to a blender with the drained porcini, cream cheese, butter, and extra virgin olive oil and blend well until super smooth. Taste for seasoning and adjust.
