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Pimiento Cacio e Pepe with King Oyster Mushroom in a Soy Sauce Beurre Blanc
2015-10-26
https://www.metro.ca/userfiles/image/recipes/null
PT15M
PT30M
PT45M
Boil pasta in salted water.Drain, reserving 3/4 cup of the pasta cooking water.Cut ¼ inch slices of the center of the cut king oyster mushrooms.On a low heat, add miso, soy sauce and stock and swirl the pan.It should be bubbling gently. Add butter and swirl till emulsified and melted.Gently sweat mushrooms without coloring.Melt 2 Tbsp. butter in a pan.Add pepper and pimiento to cook, swirling pan till toasted, about 1 minute.Add ½ cup reserved pasta water and bring to a simmer.Remove pan from heat, add pasta, remaining butter, and cheese.Swirl and toss until cheese melts and sauce coats the pasta.Add more pasta water if sauce seems dry.Place mushrooms in a concentric ring on plate, sauce with remaining white butter.Twirl pasta till it forms a “nest” and place on top of mushrooms, ensuring the mushrooms are peeking out from underneath.Garnish with fresh thyme leaves, chives, pimiento, and Pecorino Romano on top.
1
Foodland Ontario
0
0
0
0
kosher salt
1/4 lb (125 g) fresh pasta egg tagliolini
1 king oyster mushrooms (3 slices)
1 Tbsp. (15 mL) butter
1 tsp. (5 mL) white miso
1 Tbsp. (15 mL) chicken stock (or vegetable)
1/2 Tbsp. (7 1/2 mL) light soy sauce
3 Tbsp. (45 mL) butter, cubed
1 tsp. (5 mL) cracked black pepper
8 1/2 oz (240 g) pecorino romano cheese Romano (cut into a ribbon microplane) to garnish
1/2 tsp. (3 mL) allspice pimiento
1/2 tsp. (3 mL) fresh thyme leaves
1 tsp. (5 ml) choppd chives
Pimiento Cacio e Pepe with King Oyster Mushroom in a Soy Sauce Beurre Blanc
1
serving
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME
Ingredients
-
kosher salt
-
1/4 lb
(125 g)fresh pasta egg tagliolini
-
1
king oyster mushrooms (3 slices)
-
1 Tbsp.
(15 mL)butter
-
1 tsp.
(5 mL)white miso
-
1 Tbsp.
(15 mL)chicken stock (or vegetable)
-
1/2 Tbsp.
(7 1/2 mL)light soy sauce
-
3 Tbsp.
(45 mL)butter, cubed
-
1 tsp.
(5 mL)cracked black pepper
-
8 1/2 oz
(240 g)pecorino romano cheese Romano (cut into a ribbon microplane) to garnish
-
1/2 tsp.
(3 mL)allspice pimiento
-
1/2 tsp.
(3 mL)fresh thyme leaves
-
1 tsp.
(5 ml)choppd chives
Preparation
Boil pasta in salted water.
Drain, reserving 3/4 cup of the pasta cooking water.
Cut ¼ inch slices of the center of the cut king oyster mushrooms.
On a low heat, add miso, soy sauce and stock and swirl the pan.
It should be bubbling gently. Add butter and swirl till emulsified and melted.
Gently sweat mushrooms without coloring.
Melt 2 Tbsp. butter in a pan.
Add pepper and pimiento to cook, swirling pan till toasted, about 1 minute.
Add ½ cup reserved pasta water and bring to a simmer.
Remove pan from heat, add pasta, remaining butter, and cheese.
Swirl and toss until cheese melts and sauce coats the pasta.
Add more pasta water if sauce seems dry.
Place mushrooms in a concentric ring on plate, sauce with remaining white butter.
Twirl pasta till it forms a “nest” and place on top of mushrooms, ensuring the mushrooms are peeking out from underneath.
Garnish with fresh thyme leaves, chives, pimiento, and Pecorino Romano on top.
Source :
Foodland Ontario
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
