Cavolo Nero & Walnut Gigli
Feeds: 2
10 minutes
Fusilli
Quick-ish Mushroom Ragu
Dried porcini and shiitake rehydrated for the base, fresh oyster mushrooms chopped fine for the body. Twenty-five minutes for something that tastes slow-cooked.
Alannah Wiseman
Feeds: 4-5
25 minutes
Ingredients
- 450g Northern Pasta Co fusilli
-
30g dried porcini
-
30g dried shiitake mushrooms
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100ml extra virgin olive oil
-
2 shallots, peeled and finely chopped
-
6 cloves garlic, peeled and finely chopped
-
1 teaspoon chilli flakes
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10g parsley, finely chopped
-
10g oregano, leaves picked
-
150g fresh oyster mushrooms, finely chopped
-
3 tablespoons tomato puree
-
100g Parmesan, plus more for serving
-
4 tablespoons double cream
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sea salt and freshly ground black pepper
Fusilli
From: £4.95
Method
1
Cover the dried mushrooms with boiling water and set aside for 10 minutes. Drain, reserving 150ml of the soaking liquid, and finely chop the soaked mushrooms.
2
Heat the oil in a large saute pan on a medium low heat and add the shallots, cook for 5 minutes then add the garlic, chilli flakes, parsley and oregano and cook for another 2 minutes. Add the fresh and dried mushrooms and turn up the heat, cooking until they’ve released their liquid and are starting to crisp.
3
Turn the heat down and add the tomato puree, salt and lots of pepper and cook stirring often for 3 minutes.
4
Put a large pan of salted water on to boil. Add the pasta and cook for 2 minutes less than the packet instructions, drain reserving a mugful of pasta water.
5
Add the mushroom liquid and pasta water to the ragu, bring to a simmer and cook for 3 minutes. Add half of the Parmesan to the pan, stirring to melt, then the other half.
6
Finally add the cream and the fusilli, and stir until the sauce and pasta has emulsified - a couple of minutes.
7
Serve topped with Parmesan, olive oil and more black pepper.
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