Eryngii mushroom pasta with chilli flakes and rocket
The mushrooms are cut into various sizes (some sliced, some cut into matchsticks and some diced) for different texture profiles and then sauteed with some butter, olive oil, garlic and chilli flakes. Then, it is only a matter of tossing the pasta in the mushroom mixture, and then serving it with rocket leaves and generous amounts of Parmesan cheese.
Sounds easy? Definitely a simple and quick pasta dish to throw together, not to mention very delicious! Love the slight heat from the chilli flakes and buttery, meaty mushrooms. :)
Eryngii mushroom pasta with chilli flakes and rocket
Recipe by Baby Sumo
Preparation time: 5 minutes
Cooking time: 15 minutes
Serves 2
Ingredients
2-3 cloves garlic, finely chopped
200g eryngii mushroom, washed, ends trimmed and sliced/diced
2 tbsp butter
2 tbsp extra virgin olive oil
1/2 tsp dried chilli flakes
175g spaghetti pasta
Salt and freshly ground pepper
A large handful rocket leaves, washed
Parmesan cheese
1. In a pot of salted water, cook the spaghetti pasta according to pack instructions, about 8-10 minutes until al dente. Remove from heat and drain, run under cold water to stop from cooking further.
2. Heat the olive oil and butter in a large frying pan or wok on medium high heat. Add the garlic and chilli flakes, and saute for 1 minute, until lightly golden. Add the mushroom, and cook for 2-3 minutes until it is slightly golden. Season with salt and freshly ground pepper. Add the drained pasta, season with more salt and chilli flakes (if required) and give it a quick stir.
3. Using a two-pronged carving fork, swirl some of the pasta around the fork. Slide the pasta off the fork and mound it in the center of a plate. Repeat for each serving. Top with rocket leaves. Grate generous amounts of Parmesan cheese all over.
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