Hedgehog Mushroom Pasta
Two different pastas featuring hedgehog mushrooms. One with a light lemon herb sauce. The pasta with tomatoes and mint is described in the recipe notes.
Servings: 2 servings
Calories: 599kcal
Cost: 10
Equipment
- 2 10 inch saute pans or skillets
- 1 Pasta pot
Ingredients
- 8-10 oz fresh hedgehog mushrooms
- 4 oz dried pasta such as fettucine or spaghetti
- 2 Tbsp cooking oil
- 3 Tbsp unsalted butter
- 1 teaspoon chopped fresh thyme
- ¼ cup dry white wine
- ¼ cup chicken stock
- ¼ cup grated parmesan cheese
- 1 Tbsp fresh cut chives to garnish
- 3 scrapes fresh lemon zest a small amount to taste
- 2 teaspoon fresh lemon juice to taste
- 1 large shallot, thinly sliced roughly 2 oz
- 1 large clove garlic thinly sliced
Instructions
- Cook the pasta until aldente, toss with a teaspoon of oil and reserve.
- Trim the stems of the hedgehog mushrooms so they're bite sized.
- In a 10 inch skillet, sweat the garlic and shallot in a tablespoon of the oil until translucent.
- Add the wine and cook down by half. Then add the chicken stock, butter, lemon zest, thyme and cooked pasta. Remove the pasta from the heat and keep warm.
- Meanwhile, cook the hedgehog mushrooms on medium-high heat in the remaining oil until lightly browned and cooked through. Season the mushrooms with salt and pepper.
- Quickly reheat the pasta, add a squeeze of fresh lemon juice, toss, turn off the heat and mix in the cheese.
- Twirl the noodles into two preheated pasta bowls. Divide the sauteed mushrooms on top between the two bowls, garnish with chives and parmesan, and serve.
Video
Notes
Pasta with Hedgehog Mushrooms, Tomatoes and Mint
An alternate version where the mushrooms are more of a textural element. Serves 2-4 Ingredients- 4 oz dried pasta
- 8 oz hedgehog mushrooms
- 2 tablespoons unsalted butter
- 2 tablespoons cooking oil
- ½ cup chopped peeled tomatoes (2 Roma tomatoes)
- 1 tablespoon sliced fresh mint
- ¼ teaspoon crushed red pepper flakes
- ¼ cup chicken stock
- ¼ cup dry white wine
- ¼ cup grated pecorino cheese
- Score the tomatoes and core them, then blanch in boiling water for 30 seconds or until the skins start to peel. Peel the tomatoes, squeeze the seeds out, roughly chop and reserve.
- In a wide pan like a 10 inch skillet, heat 1 tablespoon of the cooking oil and add the mushrooms. Cook until they’ve released their liquid, then move the mushrooms to the side of the pan and add the remaining oil and the sliced garlic.
- Cook until the garlic starts to brown on the edges, then add the shallots, stir and mix with the mushrooms and cook for a minute more, until the shallots are translucent. Add the wine and cook off, then add the tomatoes and chicken stock and bring to a simmer.
- Meanwhile, bring a pot of salted water to a boil and cook the pasta al dente.
- Add the pasta to the pan, along with the butter and simmer for a minute to coat the noodles with the sauce. Add the mint, double check the seasoning for salt and pepper and adjust until it tastes good to you and the sauce is thickened lightly.
- Off the heat, toss in a handful of pecorino cheese, divide the pasta between two preheated bowls and serve.
Nutrition
Serving: 5oz | Calories: 599kcal | Carbohydrates: 50g | Protein: 16g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 275mg | Potassium: 574mg | Fiber: 3g | Sugar: 5g | Vitamin A: 681IU | Vitamin C: 4mg | Calcium: 138mg | Iron: 2mg