Tag: pioppino

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!

Pan-fried Pioppino Mushrooms

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Ingredients

4 oz fresh pioppino mushrooms

1/2 tbsp butter unsalted

1/2 tbsp olive oil

1 heaping tsp scallions or red onion tops, sliced Green and white parts if using scallions, just above the bulb if using red onion tops

1 clove garlic, medium finely diced

2 dashes salt

2 dashes pepper

How to

  1. Clean and chop the mushrooms (slice large mushrooms in half lengthwise then chop the stems into 1-inch pieces)
  2. Melt the butter in the pan over medium heat and add the pioppini when it begins to sizzle. Stir well to coat.
  3. When the mushrooms begin to brown, turn the heat down to medium low and drizzle with the olive oil. Add the scallions to the pan. Stir well and continue to cook and turn the pioppino mushrooms so they brown evenly.
  4. When they are almost done to your liking, turn the heat down to low and add the garlic, salt, and pepper to the pan. Continue to stir gently until the edges of the garlic start to brown.

Serving suggestions

4 ounces of fresh mushrooms will make enough to lightly cover 4 pieces of toast.

Helpful tips and notes

A few notes for perfect sautéed mushrooms!

Depending on how you plan to serve these mushrooms, you can cut them into thinner or thicker slices. Just be sure to adjust the cooking time accordingly.

Be careful not to burn the butter as you’re heating it. This recipe moves quickly, so it’s best to stay close by and have all your ingredients prepped and ready to go.

If the mushrooms feel heavy, they may be holding some moisture. I like to cook them in a dry pan over medium-high heat to allow the excess moisture to evaporate.

If you have other veggies that you want to use or just want to switch things up, you can add them to the pan to cook with the mushrooms. I like to add thinly sliced onions.