Pasta with Cauliflower Mushroom
It's not often one is lucky enough to come across cauliflower mushrooms in the forest, but every now and then fortune smiles upon you. Here's a recipe for creamy pasta with cauliflower mushroom. So delicious!
You will need
2 tbsp (30 ml) extra1.1 lbs. (500 g) Penne rigate
14 oz (400 g) cauliflower mushroom (Sparassis crispa), cleaned (see step 1) and torn into small pieces
2 ½ tsp (12½ ml) white vinegar (5 %)
1 oz (25 g) butter
-virgin olive oil
1¼ cups (300 ml) shallots. finely chopped
1 tbsp (15 ml) garlic, finely grated
2 tsp (10 ml) red chili, finely chopped (adjust to the chili's heat level and your preference)
1¼ cups (300 ml) dry white wine
2 cubes of mushroom bouillon
2 cups + 1 tbsp (500 ml) heavy cream
¾ cup + 1 tbsp (200 ml) reserved pasta cooking water (or more as needed)
1¼ cups (300 ml) Parmesan cheese, finely grated
¼ cup (50 ml) flat-leaf parsley, finely chopped
2 tsp (10 ml) sea salt
Freshly ground black pepper to taste
2 tsp (10 ml) honey
For Serving:
Parmesan cheese, finely grated
Flat- leaf parsley, finely chopped
Red chili, finely chopped
How to make it
1. Rinse and clean the cauliflower mushroom thoroughly. Tear or cut it into smaller pieces and brush and/or rinse to get all the cavities clean. Place the mushroom in a bowl and cover with water. Add white vinegar and stir. Let the mushroom soak for a few minutes. Remove and transfer it to a colander. Rinse well and allow it to drain thoroughly.
14 oz (400 g) cauliflower mushroom (Sparassis crispa), cleaned and torn into small pieces
2 ½ tsp (12½ ml) white vinegar (5 %)
2. Heat a large frying pan or sauté pan with high sides over medium-high heat, without any fat, and cook the cauliflower mushroom on high heat until it has released and evaporated all its liquid.
14 oz (400 g) cauliflower mushroom (Sparassis crispa), cleaned and torn into small pieces
3. Add butter, olive oil, shallot, garlic, and chili to the pan. Sauté, stirring frequently, for a few minutes.
1 oz (25 g) butter
2 tbsp (30 ml) extra-virgin olive oil
1¼ cups (300 ml) shallots. finely chopped
1 tbsp (30 ml) garlic, finely grated
2 tsp (10 ml) red chili, finely chopped (adjust to the chili's heat level and your preference)
4. Pour in the white wine and add the bouillon cubes. Let the wine reduce for a few minutes.
1¼ cups (300 ml) dry white wine
2 cubes of mushroom bouillon
5. Meanwhile, bring a large pot of water to a boil for the pasta. Once boiling, add salt (*see Tip 1).
6. Gradually stir the cream into the mushroom mixture. Bring the sauce to a simmer, then reduce the heat. Let it cook gently, uncovered, while the pasta cooks.
2 cups + 1 tbsp (500 ml) heavy cream
7. Add the pasta to the boiling water and cook it for 1 minute less than the package directions for al dente. Reserve at least ¾ cup + 1 tbsp (about 200 ml) of the pasta cooking water before draining.
1.1 lbs. (500 g) Penne rigate
8. Add the cooked pasta to the mushroom sauce. Gradually stir in the reserved pasta water, a little at a time, until the sauce reaches your desired consistency. Stir in the Parmesan cheese, chopped parsley, and honey. Season with salt and black pepper to taste, adjusting the seasoning as needed.
Cooked pasta
¾ cup + 1 tbsp (200 ml) reserved pasta cooking water (or more as needed)
1¼ cups (300 ml) Parmesan cheese, finely grated
¼ cup (50 ml) flat-leaf parsley, finely chopped
2 tsp (10 ml) honey
2 tsp (10 ml) sea salt
Freshly ground black pepper to taste
9. Divide and serve the pasta among individual bowls. Top with grated Parmesan cheese, chopped parsley, and chili. Serve with a fresh green salad on the side.
Parmesan cheese, finely grated
Flat- leaf parsley, finely chopped
Red chili, finely chopped
Tip & tricks
Tip 1: Salting the Pasta Water:Use ½ tablespoon (10 g or 7 ½ ml) of salt for every 1 quart (1 liter) of water. For 3.2 quarts (3 liters) of water, use 1½ tablespoons (30 g or 22 ½ ml) of salt. Add the salt only after the water has come to a boil, as adding it earlier can increase the time it takes for the water to boil.
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