Besides having a bag full of wild mushrooms in the fridge, I made this because I had leftover eggplant bechamel. It's not essential to the recipe, though-- you can make some bechamel from scratch (super easy) or just use cream.
You'll need:
lots of wild mushrooms-- they really cook down, so overestimate. More delicate ones are better for this recipe, though I usually advocate shiitake.
1-2 large shallots
1 T crushed red pepper
1T butter
pasta (I like the corkscrew kind with this recipe)
leftover bechamel-- or make a new one; or use 1/4c heavy cream
grated Asiago or other semi-strong hard cheese
Boil water and cook the pasta as you make the sauce.
Clean the mushrooms really well-- you don't want sticks and stones in your pasta. If the ends are dry, cut them off. Then dry the mushrooms well. Slice the shallot(s). Heat the butter and add shallots; saute 2 minutes on medium heat, then add mushrooms, red pepper, and salt & pepper. The mushrooms should release water; cook until almost dry.
Add cooked pasta with a little of the cooking water. Stir in the bechamel and cook to heat through, or cream (if using) and cook until thick, 2-3 minutes.
Top with lots of grated cheese on serve on warmed plates.
2 comments:
hahaha I love how all your recipes have such technical lingo... and then I read the words "the corkscrew kind" ;P
I believe those are Rotini aren't they? Not to be confused with Fusilli...hehe
her technical education was deficient
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