By Lizzie Moss
It’s fair to question any thoughts I have about being a vegetarian when I do occasionally cook and eat a little bit of meat.
I am a bad vegetarian, it has to be said. Up there in my list of crimes is not really enjoying mushrooms. Don’t get me wrong, I like the idea, but something about the texture just freaks me out. However, I am now 30 and need to be a proper adult, which involves eating things like mushrooms and getting over this childish aversion. I have had one spectacular mushroom pasta, in Paris nonetheless. Paris, of course, is a city not exactly famous for its pasta, but I digress. The meal I had was creamy and used real truffles. I live under the West Gate Bridge so there’s absolutely no way I can afford truffles, however I have tried to recreate the phenomenal pasta regardless. I think the key to overcoming the texture is to blend them up so they’re a very fine texture but if you’re a proper adult, skip that step and just chop them. Naturally, I made so much I ended up eating it for several days so I can report that it refrigerates well. Eat cold or hot and pretend you’re in Paris.
Ingredients:
- 50g of butter
- 2 shallots
- 1 clove of garlic
- 500g of your favourite mushrooms
(I believe mine were swiss browns) - 1-2 tbs of white wine vinegar
- 250ml of cream of your choice
- A few sprigs of fresh thyme.
- 50 of parmigiano reggiano, finely grated
- 500g of mafaldine pasta
Method:
- Finely chop your mushrooms, or use a blender to blitz them into tiny pieces.
- Put a pan on low heat and add your butter, then your finely chopped shallots
- After the shallots have started to soften (a few minutes) add your chopped garlic.
- Then add your finely chopped mushrooms.
- Add the thyme.
- Continue to cook these until brown and fragrant.
- If and when the mushrooms begin to stick, add a splash of white wine vinegar to help deglaze the pan.
- Add the cream and cook for a few more minutes until the mushrooms colour the sauce.
- Meanwhile put the pasta on to boil
- Add your finely grated cheese and adjust with more cheese or salt to taste.
- When the pasta is a few minutes away from being cooked, add it to your sauce with a ladle of the pasta water.
- Mix until combined and serve with even more cheese.
