Chicken of the Woods Pasta with Lemon and Pecorino
A simple pasta made with wild chicken mushrooms that perfectly compliments their flavor. It's a twist on the classic Italian spaghetti al limone.
Servings: 1 People
Calories: 263kcal
Cost: 5
Equipment
- 1 Pasta pot
- 1 large skillet
Ingredients
- 6 oz chicken of the woods fresh, young and tender
- 3 tablespoon Cooking olive oil or light olive oil
- Kosher salt to taste
- ½ teaspoon Garlic or a few gratings from a clove
- 2 oz Shallot finely diced or minced
- 2 tablespoon Splash of dry white wine
- ¼ cup chicken stock
- 1 pinch chopped fresh thyme optional
- 2 tablespoon unsalted butter
- ½ cup heavy cream
- Splash of pasta cooking water
- Grated fresh lemon zest a few scrapes, to taste
- Squeeze of fresh lemon juice to taste
- 6 oz dried spaghetti or other pasta, or 10 oz cooked pasta.
- Grated parmesan to taste a tablespoon or two
- Fresh leaves of sheep sorrel to garnish, optional
- 1 tablespoon chopped fresh Italian parsley
Instructions
- In a large skillet or saute pan, heat the oil until hot and shimmering. Add the mushrooms and cook for a couple minutes until lightly browned and bright orange,
- Add the shallot and a pinch of salt, stir, and cook until the shallot is translucent. Add the garlic and stir.
- Add a splash of wine to the pan and cook for a minute until the pan is nearly dry.
- Add the chicken stock and reduce by half.
- Add the cream and heat through. Add the lemon zest and thyme if using.
- Add the pasta and heat through on low heat, stirring and mixing to coat it with the sauce. Turn the heat off.
- Add the lemon juice, double check the seasoning for salt and adjust until it tastes good to you. Keep in mind you’re going to add some cheese, which will add salt.
- Add a little parmesan, mix the noodles in the pan to incorporate the sauce, thinning with a splash of pasta water and heating for just a second if needed.
- Toss in the parsley if using at the last minute.
- Remove the pasta to a bowl using tongs, twirling it into a nest in the bowl. Spoon the sauce over the pasta, garnish with a small handful of sheep sorrel and a little extra parmesan and serve immediately.
Notes
I use spaghetti to show how simple this recipe can be, but any long noodle like fettucine, tagliatelle, pappardelle, or linguine will work too.
If you can find it, lemon thyme is perfect here. It's also fine to skip the thyme altogether.
Nutrition
Serving: 8oz | Calories: 263kcal | Carbohydrates: 4g | Protein: 3g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 49mg | Sodium: 12mg | Potassium: 208mg | Fiber: 1g | Sugar: 3g | Vitamin A: 613IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 0.4mg