Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Conchigliette
One-Pan Spicy Mushroom & Burrata Conchigliette Bake
Three kinds of mushroom, dried porcini for backbone and a spoon of soy for savouriness. It bakes in one dish, then burrata goes on to melt into the top.
Imogen Royall
Feeds: 4
35 minutes
Ingredients
- 300g conchigliette pasta
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20g dried porcini mushrooms
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2 tbsp olive oil
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1 onion, finely diced
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3 garlic cloves, minced
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300g chestnut mushrooms, finely chopped
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200g oyster mushrooms, torn into bite-sized pieces
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100g sundried tomatoes, drained and roughly chopped
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1 red chilli, deseeded and finely chopped (or ½ tsp chilli flakes)
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1 tsp smoked paprika
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1 tsp dried oregano
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2 tbsp tomato purée
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1 tbsp soy sauce
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1 x 400g tin chopped tomatoes
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1 burrata (150–200g)
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50g parmesan, finely grated
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Sea salt and black pepper
Conchigliette
From: £4.95
Method
1
Preheat the oven to 200°C fan.
2
Place the porcini mushrooms in a heatproof bowl and cover with 400ml boiling water. Leave to soak for 15 minutes, then strain out the mushrooms, reserving the soaking liquid and roughly chopping the mushrooms.
3
Heat the olive oil in a large ovenproof casserole dish or deep sauté pan over a medium-high heat. Add the onion and cook for 5 minutes until softened and translucent. Stir in the garlic and cook for another minute.
4
Add the chestnut and oyster mushrooms and cook for 10–12 minutes until deeply browned and caramelised. Stir in the chopped sundried tomatoes, porcini mushrooms, chilli flakes, smoked paprika, oregano and tomato purée. Cook for 2 minutes until fragrant and the tomato purée has darkened slightly.
5
Pour in the soy sauce, chopped tomatoes and reserved porcini soaking liquid. Season generously with black pepper and bring to a simmer for 5-10 minutes.
6
Add the conchigliette pasta and stir well to combine. Cover with a lid or tightly with foil and bake for 15 minutes, stirring once halfway through, until the pasta is almost cooked and most of the liquid has been absorbed. Turn on the grill to a medium heat.
7
Remove the lid and give everything a good stir. Tear the burrata over the top and scatter over the parmesan. Place under the grill, uncovered for 2-4 minutes until the cheese is bubbling and lightly golden.
8
Leave to stand for 5 minutes before serving with extra parmesan on the side.
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