Farm to Fork: Mushrooms addthis
Farm to Fork: Pears
Chef Sharon Vaknin turns the lowly mushroom into main dish meals that serve up not one but several kinds of mushrooms. Sharon shows you how to make a creamy cheese and mushroom pasta dish for your next dinner party. She also shows you how to turn those large Portabella mushrooms into main dish meat substitutes to be cooked either on the grill or stovetop.

Wild Mushroom Pasta Recipe

1/2 lb your favorite pasta, pappardelle is a good choice
1 tbsp butter
2 tbsp olive oil
1 lb mixed mushrooms (like oyster, button, and porcini)
1 leek, washed and sliced
2 shallots, chopped
2 cloves garlic, minced
2 sprigs thyme, chopped
4 tbsp tarragon, chopped
2 tbsp flour
1 cup chicken stock (or veggie stock)
4 oz Fontina cheese
4 oz Parmesan cheese

1. In a large sauté pan, melt the butter and 1 tbsp olive oil. Add the mushrooms and sauté over medium-high heat until browned. Move mushrooms to a bowl.

2. In the same pan, heat an additional 1 tbsp olive oil over medium heat, then add leeks, shallots, and garlic. Season with salt and pepper, and sauté until mixture has softened, about 4 minutes.

3. Still over medium heat, add mushrooms to leek mixture, then mix in thyme and tarragon. Sprinkle the entire mixture with flour, and stir to combine, coating all ingredients. Let cook for 1 minute.

4. Add chicken stock, stir to combine, and cook over medium heat until the sauce has thickened.

5. Just before serving, add cooked pasta, fontina cheese, and half of Parmesan to mushroom mixture in the pan. Serve with remaining Parmesan cheese.




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