Treva’s Forest Mushroom Pasta
 
 
Ingredients
  • 6 oz (170g) broccolini florets
  • 6 oz (170g) portabella mushrooms
  • 7 oz (200g) crimini mushrooms
  • 3.5 oz (100g) oyster mushrooms
  • 5 garlic cloves, peeled
  • olive oil
  • 1/4 onion, sliced in thin strips
  • 100 gm pine nuts
  • 1 tbsp olive oil
  • 500 ml heavy cream (whipping)
  • 1/4 sherry (a good one!)
  • 2 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 hot red chile pepper, seeded and diced
  • (don’t rub your eyes while doing this!)
  • zest of one orange
  • juice of half an orange
  • 1” fresh ginger, peeled and diced
  • 1/4 tsp nutmeg (sprinkle)
  • 1/4 tsp cinnamon (sprinkle)
  • fleur de sel (sea salt) with herbs d’provence, to taste
  • (or any salt if you don’t have)
  • cracked black pepper, to taste
  • white truffle oil, to taste
  • 1/2 box whole wheat lasagna noodles (8-10 strips)
Instructions
  1. Preheat oven to 375 F.
  2. Rinse and dry broccoli florets. Wipe mushrooms clean and chop into large pieces. Separate and peel garlic. Toss all into an 8 x 12” baking dish and drizzle with olive oil. Roast for 15-25 minutes until vegetables have softened and browned.
  3. Fill a large pot with water and add a pinch of salt. Put on high and bring to a boil. Submerge lasagna strips, intact (don’t break) and stir occasionally so that they don’t stick together. Cook until pasta is soft but not soggy, about 12 minutes. Rinse quickly and allow to cool for a minute or two until you can handle them. Slice vertically in half to make long, wide noodle strips. Return to empty cooking pot and put a lid on to keep warm. A bit of olive oil can be mixed in if necessary to keep the noodles from sticking if they sit too long.
  4. Meanwhile, heat olive oil in a large saute pan on medium. Add onion strips and pine nuts. Cook, stirring until onion has softened and pine nuts have browned.
  5. **Watch carefully, both can burn quite quickly if temperature is too high.
  6. Slowly pour in cream, then add sherry, soy sauce, sesame oil, chile pepper, orange zest and juice, ginger, nutmeg, cinnamon, salt and pepper. Stir to blend and heat gently over medium heat. Avoid boiling this mixture.
  7. Remove vegetables from the oven. Separate the garlic and dice/mash it. Add all of the vegetables and garlic to the cream sauce.
  8. To serve, place a few noodles on a dish and spoon mushroom mixture over top. Alternatively, have a large platter, lay the noodles in and pour the entire mixture over.
  9. Drizzle truffle oil sparingly to taste.
Recipe by Just a Smidgen at https://justasmidgen.com/2011/12/08/trevas-forest-mushroom-pasta/