Big Pasta With Mushroom Parsley Garlic And Thyme Recipes
LINGUINE WITH LEMON, GARLIC AND THYME MUSHROOMS
This is one of my proudest creations, and I suppose a good example of a recipe that isn't traditionally from Italy, but sits uncontroversially in her culinary canon. I don't think it would be too presumptuous to name this linguine ai funghi crudi. It is about as speedy as you can imagine: you do no more to the mushrooms than slice them, steep them in oil, garlic, lemon and thyme and toss them into the hot cooked pasta. I'm afraid, I had to have this forcibly taken away from me during the photographic shoot of this book, otherwise I'd have eaten it all up before it had even had its picture taken. The dressed mushrooms also make a great salad, but in which case boost the quantities of sliced mushrooms (keeping other ingredients the same, and obviously you're omitting the pasta altogether) to 375g/6 cups. If all you can find is regular button mushrooms, this pasta is still worth making - so no excuse for not.
Provided by Nigella Lawson : Food Network
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Slice the mushrooms finely, and put them into a large bowl with the oil, salt, minced garlic, lemon juice and zest, and gorgeously scented thyme leaves.
- Cook the pasta according to the packet instructions and drain loosely retaining some water. Quickly put the pasta into the bowl with the mushroom mixture.
- Toss everything together well, and then add the parsley, cheese and pepper before tossing again. Eat with joy in your heart.
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BIG PASTA WITH MUSHROOM, PARSLEY, GARLIC AND THYME
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- You can make the béchamel in advance, as for the rigatoni al forno above, as well as cooking the mushrooms, combining everything with the freshly cooked pasta just as it goes into the oven.
- Soak the porcini in the boiling water in a small bowl. In a saucepan, melt the butter for the béchamel, and add the flour; cook gently to make a roux and then – off the heat – whisk in the milk. Turn the heat back on to medium, and stir the bechamel until it begins to thicken and come to the boil. Let it bubble for about 5 minutes to get rid of the floury taste. Take off the heat and season with salt, pepper and nutmeg.
- Preheat the oven to 400°F. Heat a third of the butter and all of the oil for the mushrooms in a large wide pan. Drain the porcini, reserving the liquid, and chop before adding to the pan with half of the chopped parsley, the dried thyme and minced garlic. Stir for a couple of minutes then melt the remaining butter in the same pan and add the chopped mushrooms, stirring for about 5 minutes. The mushrooms will appear dry at first but will eventually start to give off some liquid.
- Add the porcini soaking liquid, which the mushrooms will largely absorb, but keep stirring while adding the sherry and let it bubble away. Turn off the heat when you have a bronzed, syrupy stew. Stir the mushroom mixture into the bechamel and add half the Parmesan and the remaining half of the chopped parsley.
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