A rich and creamy pasta dish made with a variety of mushrooms, garlic, and cream. This recipe includes tips for garnish and flavoring with fresh herbs and seasonings for an amazing taste.
1: Pour 500ml of boiling water over the dried mushrooms. Stir, then cover.
2: Slice the fresh mushrooms (reserve 1/2 of the oyster mushrooms for garnish) & dry fry with salt on a high heat to release the moisture. Once golden, add the olive oil.
3: Finely dice the shallot, garlic & parsley stalks. Add the shallot & fry until translucent.
4: Add the garlic, parsley stalks, butter & fry until fragrant.
5: Strain the dried mushrooms (keep liquid), slice then add to the pan, frying on a high heat for several minutes.
6: Pour in the white wine/vinegar + allow to cook off, scraping off any caramelised bits from the pan.
7: Then add 250ml of the porcini mushroom broth.
8: Get the pasta onto boil in salted water.
9: Pour in the cream, mustard + miso. Season to taste.
10: Fry the remaining oyster mushrooms in olive oil until golden crisp on each side.
11: Once the pasta is al dente, add to the sauce with the parsley + some pasta water.
12: Stir to combine, then get into bowls, top with the crispy mushrooms, more parsley, & lots of black pepper - enjoy!
