If you're from Toronto, you know about the iconic mushroom pasta from Gusto 101 known as Mafalde ai Funghi. It features beautiful handmade mafalde noodles coated in the most velvety rich mushroom sauce. So so delicious!
This recipe is an exact copycat of their dish, and is so simple to make at home! Can't wait for you to try this one :D
INGREDIENTS
40 g dried porcini mushrooms
½ cup boiling water
2 tbsp olive oil
4 cups sliced portobello mushrooms
1 lb pasta (mafalde, fettucce ricce, penne, or rigatoni)
1 tbsp butter
1 shallot, finely minced
2 cups torn oyster mushrooms
1.5 cups 35% whipping cream
½ cup grated parmigiano reggiano
½ tsp truffle oil
METHOD
Preheat oven to 425 degrees fahrenheit.
Place dried porcini mushrooms in a bowl and top with boiling water. Steep for 15 minutes.
To a large sheet pan, add sliced portobello mushrooms and season with 1 tbsp of olive oil and salt to taste. Place in the oven , and bake for 15 minutes.
Bring a large pot of water to a rolling boiling and season with salt so that it tastes like the sea. Add pasta, and cook according to package directions or until al dente. Reserve 1 cup of pasta cooking water, then drain.
Add remaining 1 tbsp of olive oil and butter to a pot on medium heat. Once butter has melted add shallots, and saute until softened and translucent.
Add torn oyster mushrooms and saute for a minute, or until slightly softened. Then add baked portobello mushrooms, and steeped porcini mushrooms with their liquid. Bring to a simmer. Pour in whipping cream, and season with salt to taste. Allow to slightly thicken.
Add cooked pasta to sauce and some pasta cooking water, and toss to coat. Off the heat stir in parmigiano reggiano and truffle oil.
Garnish with shaved parmigiano reggiano before serving. Enjoy!
21 ноя 2022
