This recipe, calling for 4 different types of mushrooms, is something else. By reading the recipe, I could have never imagined the rich flavor and unique aroma created by cooking up 4 different types of mushroom with a little bit onion, garlic. oregano, parsley and olive oil. This dish is simple, and yet elegant and delightful. If you love mushroom, you absolutely got to try this.
1) 1/1/4 cups thinly sliced white mushrooms (Stems removed if preferred, but I did not)
2) 1/1/4 cups thinly sliced shiitake mushrooms
3) 1/1/4 cups thinly sliced oyster mushrooms
4) 1/1/4 cups thinly sliced chanterelle or porcini mushrooms
5) 1 medium size onion or red onion, finely chopped
6) 1 tps finely chopped chives
7) a few garlic cloves (depending on how garlicky you prefer) finely chopped
8) salt and freshly ground white pepper
In a large saute pan, add some olive oil or butter. Add the Add the chopped garlic and red onion Brown the garlic and the red onion under medium heat. Then, add white mushroom first and saute, stiriring for a minute, then add the shiitakes and stir for another minute; finally add the oysters and chanterelles. Cook the mushrooms until all their liquid has evaporated, about 5 to 6 minutes, or more. Then, add some chives. I did not have chive today, but used some oregano and parsley. It tasted the same good. Stir to mix well, sean to taste with salte and white pepper and remove it from the heat. It looks like the picture below.
What complete this delicious pasta dish is the tomato source. I did not think the sauce would go well with the dish when I was reading the recipe. But, I followed the recipe anyway, and only pleasantly found out that the little sweetness and sidity from the tomato plays perfectly well with the rich earthy flavor from the mushroom.
1) 2/3 cup vegetable stock
2) Some olive oil
3) 1 medium tomato, finely chopped
4) 2 cloves of garlic, finely chopped
5) Salt, white pepper, a little bit sugar
Making the Pasta Sauce
Add the olive oil and garlic. Add the tomato. Add the vegetable stock. Bring the mix to boil. Season with salt, white pepper and a little bit sugar to taste.
I assembled it into lasagna tonight, but believe this source and mushroom base could go same well with spaghetti.