Pioppino and Maitake Mushroom Pasta

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Ingredients

  • 200g / 7 oz orecchiette pasta (or 160g/6 oz of other pasta)
  • 300 – 350g / 10 – 12 oz Pioppino and Maitake Mushroom (mix of both mushrooms)
  • 2 – 3 tbsp unsalted butter, separated
  • 1 tbsp olive oil
  • 2 minced garlic cloves
  • ½ finely chopped onion
  • ½ cup freshly grated parmesan cheese (or ¼ cup store bought grated)

To Serve

  • Finely chopped parsley.
  • Grated parmesan cheese

How to

Pasta

  1. Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
  2. Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.

Mushrooms

  1. Meanwhile, slice mushrooms into 4mm / ⅙” thick slices.
  2. Melt 1 tbsp of butter and oil in a large skillet over medium heat.
  3. Add garlic and onions. Cook for 1 minute.
  4. Turn heat up to high. Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden – around 5 minutes.
  5. Add the remaining 1 – 2 tbsp butter. Stir until melted.
  6. Turn heat down to medium high. Add pasta, about ¾ cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
  7. Season with salt and pepper.
  8. Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.

Serving suggestions

1. Orecchiette pasta is shaped like mini bowls and is sold at most major supermarkets. They are about the same price as more common pastas. I like using them for mushroom pasta because I like to scoop up the pasta with the mushrooms.

But this recipe can be made with any pasta you choose. You won’t need as much pasta because Orecchiette is smaller, I just feel you need more to have a decent sized bowl!

2. I urge you to use any mushroom other than the stock-standard white button mushrooms which have the least flavor!

3. Variations: Thyme also goes well with this pasta because mushrooms + thyme = best mates. Sometimes I will add a splash of cream to the mushrooms, but it’s not a make or break, just a “nice to have when you’re feeling indulgent”.

4. PS I provide a range for butter quantities because – well, the more the better. But the minimum is 2 tbsp. of butter + 1 tbsp. olive oil, otherwise the pasta starts to get dry. No need to measure accurately, just eyeball it!