on the menu : black trumpet mushroom penne

BLACK TRUMPET MUSHROOM PENNE

On one of my most recent trips to the local Whole Foods, I was delighted to find a pop-up mushroom bar.  Aside from their normal selection of shrooms, Whole Foods had set up a stand displaying a variety of “rare” mushrooms like truffles and royal trumpets.  Kid in a candy store (pointing at myself).

I know how potent certain mushrooms can be and I could sort of tell from these black trumpets that they would bring a whole lot of flavor to the party.  I just grabbed a handful and couldn’t wait to try them out.  My mind immediately raced to pasta as a means to let these pretty, dark little beauties showcase their earthiness.

I used sweet onion and black trumpets as the base of my sauce.  For contrast, I added capers and raisins.  For a little extra zest I added a few artichoke hearts and celery to provide a citrusy pop to the earthy mushrooms.  Finished off with the addition of a little red chile for some heat to tie the dish together.

Consensus?  Totally hooked.  I have to say over the years, simple mushroom featured pastas have become one of my favorite dishes.

INGREDIENTS:

  • Yellow Onion (1)
  • Celery Stalks (2)
  • Artichoke (1)
  • Capers (1 tbsp)
  • Garlic Clove (1)
  • Black Trumpet Mushrooms (Handful)
  • Raisins (Small Handful)
  • Thyme (1 tsp)
  • Dried Red Chile (1 tsp)
  • Einkorn Penne (16 oz)
  • Olive Oil
  • Salt + Pepper

DIRECTIONS:

  1. Steam the artichoke and reserve the heart for the pasta.  Set aside.
  2. Finely julienne the yellow onion.
  3. Clean the black trumpet mushrooms and slice lengthwise.
  4. Drizzle oil into a large sauté pan and add the julienned onions.  Place over the stove top with the heat on medium-low to draw the sweetness out of the onions.  Season with a little salt.
  5. Add the mushrooms and sliced artichoke heart and stir into the onions.
  6. Cut the celery stalks into thirds and then thinly slice lengthwise into thin matchsticks.  Add to the sauté pan.
  7. Also add to the pan the dried red chiles, raisins, capers, and thyme.  Thinly slice up the garlic and add as well.  Stir all the ingredients together and let simmer over low heat for a good 20 minutes.
  8. Bring a pot of water up to a boil for the pasta.  Salt the water once boiled and cook the pasta to al denté.
  9. As the pasta nears al denté, transfer a few spoonfuls of the pasta water into the sauté pan.  Raise the heat on the sauté pan back up to medium.
  10. Drain the pasta and transfer directly to the sauté pan and combine with the ingredients of the pan.  Season with salt + pepper and sauté together.
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