Occasional stories, food and travel inspiration

Occasional stories, food and travel inspiration

Four Mushroom Pasta

DSC_7456DSC_7448DSC_7454I’ve always been a fan of the unami-rich mushroom. So I’m delighted to be sharing this original mushroom recipe for the the Australian Mushroom Growers to tie in with their Mushrooms Go Pink campaign.

Growing up, the mushrooms I ate at home were mostly Chinese ones. These came dried in packets and were rehydrated in boiling water before being added to Chinese soups, noodles and stewed dishes like this Mushroom Chicken.

It wasn’t until I left home and was vegetarian for around two years that I started cooking with fresh mushrooms regularly – they were an easy and tasty addition to breakfast fry ups, salads, pasta, noodle dishes, soups and stir-fries. Later on, my then mother in law taught me how to make a sensational Chicken, Bacon and Mushroom Pie, too.

This dish was inspired by a trip to Germany in 2005. Mushrooms were in season when I visited and I can remember two mushroom dishes I ate very clearly: firstly, a savoury crepe with a creamy button mushroom sauce, and secondly, fresh pasta served with pffierlinge eaten at a lovely courtyard restaurant.

Later, at der Supermarkt, I found little packets of dried steinpilze, more commonly known in Australia as Italian porcini, and bought a dozen.

When I returned home I used the dried porcini to come up with a creamy mushroom recipe hybrid of the two mushroom dishes I had eaten. This recipe is an adaption of that recipe and I hope you enjoy it.

Christina xx

Mushrooms Go Pink

To coincide with International Breast Cancer Awareness month and Pink Ribbon Day, the Australian Mushroom Growers are running their Mushrooms Go Pink campaign for the fifth year.

In Australia, seven people die every day of the year from breast cancer: it is the most common cancer affecting women. More information can be found here.

Some recent studies have found a strong association between mushroom consumption and a decreased risk of breast cancer so research is ongoing to try to determine the specific link between the two.

Girls’ Day Out

Sign up to become a member of the Mushroom Lovers’ Club and you can also enter a competition to win one of five Girls’ Day Out pampering packages for you and three friends valued at $1,000 each. Enter the competition here.

Disclosure

I was commissioned by the Australian Mushroom Growers to create this sponsored post.

Four Mushroom PastaDSC_7471DSC_7454

Four Mushroom Pasta
 
Author: 
Recipe type: Main
Cuisine: Australian
Prep time: 
Cook time: 
Total time: 
A creamy mushroom and kale pasta
Ingredients
  • 20 grams dried porcini
  • 1 cup water, just boiled
  • 250 grams pasta
  • Water
  • 2-3 tablespoons olive oil
  • 30 grams butter
  • 2 tablespoons extra virgin olive oil
  • 750 grams mixed mushrooms (I used button, swiss brown and oyster), sliced or halved
  • 3 cloves garlic, peeled and finely minced
  • ⅔ cup chicken stock
  • ¼ cup verjuice
  • ⅓ bunch kale, stems removed and torn into pieces
  • ½ cup cream
  • A few springs of fresh basil or 1 teaspoon dried basil
  • 80 grams Parmasen, grated
  • Salt and pepper to taste
  • Lemon (optional)
Instructions
  1. Put porcini in a small bowl and pour over just boiled water. Leave for 30 minutes.
  2. Cook pasta to just under al dente in water according to packet instructions, adding a dash of oil and one teaspoon of salt to the cooking water.
  3. Drain and rinse in cold water to stop the cooking process.
  4. Heat up a large fry pan and then add butter and 1 tablespoon olive oil.
  5. Add half of the mushrooms, and let them cook for a couple of minutes over a medium-high heat without turning them. Give them a stir and let them cook for another minute before removing from the pan and setting aside. Repeat with the other mushrooms.
  6. Add another good glug of olive oil and then add reserved mushrooms, rehydrated porcini, garlic, chicken stock and verjuice.
  7. Cook over a low-medium heat for 5-6 minutes, stirring occasionally, until liquid has reduced slightly.
  8. Stir in kale, cream and basil and cook for another two to three minutes.
  9. Add drained pasta to the pan, stirring thoroughly to combine.
  10. Dish out four serves and then sprinkle over Parmesan cheese.
  11. Taste dish and adjust seasoning, adding more salt, pepper, fresh basil leaves or lemon juice (optional) to taste.
Notes
Cook the mushrooms in two batches to avoid over-crowding of the pan. We want the mushrooms to caramelize, not steam.
Slightly undercook the pasta. We’ll be adding it to the pasta sauce and reheating it so it’ll cook to al dente then.
You can substitute white wine for the verjuice if desired.

 

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  • Gary

    YUM Looks so good

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      Thanks, Gary! :)

  • http://www.asplashofvanilla.com/ Emma

    Really lovely recipe :)

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      Thanks, Emma :)

  • http://www.orgasmicchef.com/ Maureen | OrgasmicChef

    I love, love, love mushrooms. I’ve never been a vegetarian but if I had to, I could survive on mushrooms. :)

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      Thanks, Maureen. Mushrooms are such a great meat substitute, aren’t they?

  • Tutti Dolci

    I love mushroom pasta, what a mouthwatering dish!

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      Thanks, Laura. That’s high praise indeed. :)

  • Mushroom Enthusiast

    Great post – thanks for sharing about the power of mushrooms. I will have to share this with our Mushroom Lovers….

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      Thanks! And please do share it :)

  • Eha

    Great recipe for the weekend with everything already in the kitchen: well, spinach will do for kale and yogurt for cream :) ! And I’ll be using the last mushrooms from my winter mushroom kits – these have been so prolific this year and it is great that some of the Asian mushrooms can now also be grown at home!

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      Oh well done you. It’s wonderful having all the ingredients at hand, isn’t it? I do think a big part of enjoying cooking is having a well-stocked pantry and fridge so you ca just cook when you feel like it. I’ve never tried a mushroom kit and would love to – which one did you use?

      • Eha

        I have used mushroom kits for over a decade in the winter months. Have normally been able to access them in the local nursery and even IGA, but this year I tried on line from ‘The Plant Shop’ in Melbourne: absolutely brilliant!! Bought three kits: buttons, Swiss Browns/Portobellos and the new oyster mushrooms. I have just checked and I have thrown the actual name away but the shop/nursery only keeps the one kind. And would you believe that even tho’ our Southern Highlands weather has reached 34 C I see I have another flush appearing on the first two :) ! Heavy and wonderfully tasty: well worth the $22-26 per kit paid. Try next autumn – by now they are ‘out of season’!

        • http://www.hungryaustralian.com/ Christina Soong-Kroeger

          Oh, thanks for letting me know. Sounds like a great gardening project for next year. And I had no idea they would keep producing in the warmer months, too – lucky you!

          • Eha

            Back once more :) !! No, no, no – you cannot grow mushroom in the garden :) !! The kits go into the darkest and coldest part of your house – generally this is the garage, mine at the moment are in a dark back passage – the mushroom seeded soil and top layer remain in the kit and one picks the mushrooms from the carton :) !! One waters roughly every two days. Sorry to be back again but thought some others may have been interested too! Normally they are grown in disused railway tunnels in Australia . . . very cold and very dark . . .

          • http://www.hungryaustralian.com/ Christina Soong-Kroeger

            Lol. It’s OK – I meant gardening as in growing the mushrooms, not that I would put the kits in the garden. But thanks for checking – I appreciate you wanting to clarify this :)

    • Stacie Hampton

      I’m curious how the yogurt worked as a substitute for cream. TIA (thanks in advance)

      • Eha

        Great: but then I am very used to this particular substitution and also the slightly more ‘acidic’ taste! The main method in this is to leave the yogurt immediately ere serving: one does not want a ‘curdlely’ textute :) !

  • http://www.gourmetgetaways.com.au/ Gourmet Getaways

    What a chunky, cheesy pasta! Love the variety of mushrooms you used here. Simply delicious!

    Gourmet Getaways

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      Thanks so much! It’s always nice using a few different varieties when you can, isn’t it?

  • http://www.gourmanda.me/ Amanda @ Gourmanda.me

    There’s something very special about plump juicy mushrooms – one of my favourite veggies ever!

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      Agreed! Mushrooms are such a versatile ingredient, and so good for you, too.

      • Shazza

        Plus super yummy!

  • http://www.almostlanding.com/ Amanda Nicholls

    Pasta. Tick. Mushrooms. Tick. Thanks for posting this, looks yummy and will have to try!

    • http://hungryaustralian.com Christina Soong

      Thanks, Amanda. Hope you enjoy it!

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      Thanks, Amanda. Hope you enjoy it!

  • http://www.mykitchenstories.com.au/ My Kitchen Stories

    A beautiful looking dish for a great cause Cristina

  • http://www.mykitchenstories.com.au/ My Kitchen Stories

    Sorry Christina my typing went wonky and you are H- less

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      No worries, Tania. Thanks for your kind words x

  • http://www.dancingthroughsunday.typepad.com rebecca

    Delicious – I am loving enoki mushrooms at the moment. And rigatoni – yum!!! lovely recipe. Bec x
    http://www.dancingthroughsunday.com.au

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      Thanks, Bec. You can substitute any mushrooms you have available for this recipe. Enoki mushrooms are great.

  • https://www.yolenis.eu/ Adam Jetking

    I appreciate your work for making such wonderful recipe. Sure, I will try it on this valentine day for someone :)

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      Thanks, Adam. Hope you enjoy making it for your Valentine! :)

  • Dan

    my favourite recipe , goes with any kind of pasta

    • http://hungryaustralian.com Christina Soong

      Thanks – it does indeed!

    • http://www.hungryaustralian.com/ Christina Soong-Kroeger

      definitely. it’s a family favourite here, too :)

  • https://theeighthours.wordpress.com/ Eight Hours

    Looks delicious. Going to cook this for dinner v. soon.

    https://theeighthours.wordpress.com/2015/04/26/beetroot-and-coconut-soup/

  • Carole Elliott

    A beautiful looking dish thanks for sharing such a wonderful dish

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