Pairs well with Cortiseps Mushroom Pasta

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Cortiseps Mushroom Pasta

5.5K views • 2mo ago
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A unique pasta dish featuring rehydrated Cortiseps fungus, garlic, sage, and a creamy sauce.

00:30:00 total

Serves 2

medium

Pasta / Noodle Course

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Ingredients

  1. Cortiseps fungus - watch the video to see (dried, rehydrated)
  2. garlic - 3 cloves (minced)
  3. sage - 1 tablespoon (fresh)
  4. white wine - 1/2 cup (for deglazing)
  5. stock - 1 cup (chicken or vegetable)
  6. linguine pasta - 8 ounces (cooked)
  7. pecorino cheese - 1/4 cup (grated)
  8. heavy cream - 1/2 cup (for richness)

Instructions

  1. Rehydrate Cortiseps: Soak dried Cortiseps in hot water until rehydrated.
  2. Sear Cortiseps: Brown the rehydrated Cortiseps in a pan.
  3. Add garlic and sage: Add minced garlic and fresh sage to the pan.
  4. Deglaze with wine: Pour in white wine to deglaze the pan.
  5. Add stock: Add stock to the mixture to create a sauce.
  6. Combine with pasta: Add cooked linguine to the sauce.
  7. Finish with cream and cheese: Stir in heavy cream and grated pecorino cheese.

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