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Award-winning chef, author and forager Alan Bergo. Food is all around you.

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Cauliflower Mushrooms with Dandelion Farfalle

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Cauliflower mushroomsCauliflower mushrooms have such a great shape and texture. They’re big and fluffy like a hen of the woods, but unlike a hen, they don’t keep that texture when cooked, instead they deflate a bit and end up having the texture of noodles, so when I have some cauliflowers around I love to sneak in a bowl of pasta with them.

As a basic guide, when serving pasta you want shapes that work well together, everything should roughly be the same size in the dish. For our cauliflower mushrooms, farfalle are just about as good as it gets. I made them here with some green dandelion farfalle, but your favorite brand of bow-ties, (I like this one) or just basic egg noodles, or another shape like fazzoletti or maltagliati would be fine too.

Cauliflower mushrooms with dandelion farfalle

Adapting the recipe 

This is an fun cauliflower mushroom recipe you can adapt to what you have around you.

If you don’t want to make fresh pasta, use your favorite shape, but for the best compliment to the mushrooms, use a smaller shape that’s similar in size to the pieces of mushroom that should be about the size of cauliflower florets. I use chicken stock and butter here, but white wine and cream will work too, just don’t overdo the cream. 

Cauliflower mushrooms with dandelion farfalle
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Dandelion Farfalle with Cauliflower Mushrooms and White Wine Butter Sauce

Prep Time45 mins
Cook Time20 mins
Course: Main Course
Cuisine: Italian
Servings: 2

Ingredients

  • 4 ounces dandelion pasta dough cut into farfalle shapes (recipe follows)
  • ½ teaspoon minced garlic
  • Zest of ½ a lemon microplaned
  • 8 ounces cauliflower mushrooms washed if needed, cleaned and cut into shapes the same size as your pasta
  • 4 tablespoons unsalted butter
  • 2 tablespoons shallot diced ¼ inch
  • 1 cup homemade chicken stock
  • ½ cup dry white wine
  • Kosher salt and fresh ground pepper to taste
  • ½ cup grated Grana Padano or parmesan cheese
  • 1 tablespoon fresh cut chives to garnish, optional

Instructions

  • Bring a pot of lightly salted water to a boil. When the water is boiling, add the farfalle and stir to prevent sticking.
  • Meanwhile, melt half of the butter in a wide 10inch saute pan, then add the mushrooms and sweat for a few minutes.
  • Move the mushrooms to one side of the pan and add the shallots and garlic, then stir and continue cooking on medium heat, do not put too much color on the mixture or the garlic will burn. Season the mixture to taste with salt, then deglaze the pan with the wine and reduce until nearly dry.
  • Add the chicken stock and reduce by half.
  • Drain the farfalle and add to the pan along with the lemon zest and remaining butter. Swirl the pan and cook for a few minutes more to thicken the sauce, then double check the seasoning, the sauce should be slightly lemony, and thick like gravy.
  • Before serving, quickly stir in half of the parmesan, then divide the pasta between heated serving bowls and serve immediately with the remaining parmesan on the side.
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Dandelion Pasta Dough

Makes about 1 lb of dough, more than enough for 4 people. You'll need to use a pasta machine. Ingredients
Prep Time30 mins
Cook Time5 mins
Course: Main Course, Side Dish
Cuisine: Italian
Keyword: Dandelion
Servings: 4

Equipment

  • Pasta roller

Ingredients

  • 4 large egg yolks
  • Fresh dandelion greens about 2 ounces
  • 1/2 cup semolina flour
  • 1.5 cup ap flour
  • Pinch of salt
  • Water as needed
  • Semolina flour to dust the work surface as needed

Instructions

  • Bring a pot of lightly salted water to a boil. Blanch the dandelion greens for 30 seconds, then refresh in an ice bath and drain. Chop the blanched milkweed leaves finely, then puree on high speed in a blender or food processor with the eggs until finely pureed.
  • In the bowl of a stand mixer or by hand, combine the flours, salt, and egg-dandelion puree. Mix the ingredients together with a paddle until just combined, then switch to the dough hook attachment until a smooth dough is formed. Allow the dough to rest for 30 minutes before rolling out.
  • To roll out the pasta, cut off 1/4 of the dough at a time and roll out thinly with a rolling pin. Roll out the pasta to the thinnest setting available on the pasta machine, then cut 1/2 inch fettuccine noodles with a knife by hand or with a fettuccine attachment.
  • Toss the cut fettuccine in semolina flour to prevent sticking. Freeze the pasta or store in the refrigerator for up to 3 days, tossing occasionally with more semolina flour if needed to prevent sticking.

More 

Cauliflower Mushrooms: The Noodle Fungus

Cauliflower mushrooms with dandelion farfalle

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Reader Interactions

Comments

  1. daisy

    May 11, 2020 at 6:14 am

    recipe jumps from dandelion to milkweed and never resolves them.

    Reply
    • Alan Bergo

      May 11, 2020 at 7:46 am

      Thanks for catching that typo it’s only dandelion greens for the pasta dough, so disregard any mention of milkweed. I’ll get to that later today. Thanks!

      Reply

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FORAGER | CHEF®
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Author: The Forager Chef’s Book of Flora
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Alan Bergo
Long, fun day snatching crayfish out of the water Long, fun day snatching crayfish out of the water by hand with Sam Thayer and @danielvitalis for @wild.fed 

Daniel and Sam were the apex predators, but I got a few. 

Without a net catching crayfish by hand is definitely a wax-on wax-off sort of skill. Clears your mind. 

They’re going into gumbo with porcini, sausage and milkweed pods today. 

#crayfish #ninjareflexes #waxonwaxoff #normalthings #onset🎥🎬
Working all day on preps for cattail lateral rhizo Working all day on preps for cattail lateral rhizomes and blueberries for this weeks shoot with @wildfed 

Been a few years since I worked with these. Thankfully Sam Thayer dropped a couple off for me to work with. They’re tender, crisp and delicious. 

Sam mentioned their mild flavor and texture could be because they don’t have to worry about predators eating them, since they grow in the muck of cattail marshes. 

I think they could use a pet name. Pond tusk? Swamp spears? Help me out here. 😂

Nature makes the coolest things. 

#itcamefromthepond #cattail #rhizomes #foraging #typhalatifolia
I liked the staff meal I made for Mondays shoot so I liked the staff meal I made for Mondays shoot so much we filmed it instead of the original dish I’d planned. 

Cooked natural wild rice (not the black shiny stuff) is great hot, cold, sweet or savory. It’s a perfect, filling lunch for a long day of berry picking. 

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I’m eating the leftovers today back up in the barrens (hopefully) getting some more bluebs for another shoot this week w @wild.fed 

#wilwilwice #wildrice #chanterelles #campfood #castironcooking
Baby’s first homegrown mushrooms! Backyard wine Baby’s first homegrown mushrooms! Backyard wine caps on hardwood sawdust from my lumberjack buddy.

Next up blewits. Spawn from @northsporemushrooms

#winecaps #strophariaaeruginosa #allthemushroomtags
It’s wild cherry season. I’ll be picking from It’s wild cherry season. I’ll be picking from my favorite spot tomorrow a.m. and have room for a couple helpers. It’s at an event on a farm just south of St. Cloud. 

If you’re interested send me a message and I’ll raffle off the spots. Plenty of cherries to go around. I’ll be leading a short plant walk around the farm too. 

#chokecherries #foraging #prunusvirginiana #summervibes
Special thanks to the beach in Ashland for hooking Special thanks to the beach in Ashland for hooking it up with on-site garnishes. Beach pea flowers taste strong and leguminous, similar to vetch, or like a rich tasting pea shoot. 

#lathyrusjaponicus #beachpeas #peaflower #foraging #northshore #bts
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