Pasta with Wild Mushrooms and Pecorino
Ingredients
- 250g pasta
- 2 tablespoons extra virgin olive oil
- 300g mixed forest mushrooms
- 1 yellow onion
- 3 garlic cloves
- 1 red chili
- 2 tablespoons tomato puree
- 2 deciliters cooking cream
- 2-3 deciliters pasta water
- 1 mushroom bouillon cube
- 1 deciliter white wine
- 1 deciliter grated pecorino (or parmesan or grana padano)
- 1 deciliter fresh thyme
- 1 deciliter fresh parsley
- Lemon juice, to taste
- Salt, to taste
- Pepper, to taste
Sautรฉed chanterelles
- 1 teaspoon olive oil
- 100g chanterelles
- 1 tablespoon butter
- Salt, to taste
- Pepper, to taste
Preparation
Heat a pan with olive oil and sautรฉ the mushrooms to release moisture.
Add garlic, onion, and chili; cook until translucent.
Fry tomato puree for one minute, then add wine and let it evaporate.
Cook pasta according to package directions. Add cream and bouillon cube to the sauce and simmer. When pasta is nearly done, add pasta water to adjust consistency.
Stir in cheese, thyme, and parsley. Season with lemon juice, salt, and pepper.
In a separate pan, sautรฉ chanterelles in oil and butter until done; season with salt and pepper.
Combine pasta and sauce, then serve topped with sautรฉed chanterelles and additional grated pecorino.
Notes
Preparation time: 20-30 minutes
Serves: 4
