Mushroom Profusion Pasta

Chef Philippe Pinon, China Grill, Chicago


Yield: 24 portions


Sake-Madeira Sauce
3 pounds mushroom stems, washed
3/4 cup sliced shallots
6 tablespoons minced garlic
2 cups sake
1 quart Madeira wine
3 quarts heavy whipping cream
Kosher salt, to taste
Togarashi pepper spices, to taste

Mushroom Pasta
6 Portabella mushrooms, gills removed
3 pounds dried linguini
3 ounces unsalted butter
1 pound 3 ounces sliced white mushrooms
1 pound 3 ounces sliced oyster mushrooms
1 pound 3 ounces sliced shiitake mushrooms
3 cups sliced scallions
1 1/2 cups sliced oil-packed, drained sun-dried tomatoes
6 tablespoons minced garlic
1 1/2 cups mushroom or vegetable stock
1 1/2 cups Madeira wine
1 1/2 cups sake
12 ounces grated parmesan cheese
3/4 cup chopped fresh thyme


To make the sauce: Sweat the mushroom stems, shallots, and garlic. Deglaze the pan with the sake and Madeira. Simmer to reduce by half. Add the cream and reduce until slightly thicker, or desired consistency.

Puree the contents of the pan. Strain through a fine-mesh strainer, pressing on the mixture lightly, and discard the solids. Season to taste with salt and pepper. Cool the sauce in an ice bath.

To make the pasta: Toss the Portabella mushrooms with olive oil, salt, and pepper to taste. Roast in a 350-degree oven until tender. Set aside to cool.

Parcook the linguini.

Melt the butter and sauté the sliced mushrooms, scallions, sun-dried tomatoes, and garlic until lightly browned and soft. Season with salt. Deglaze the pan with the broth, sake, and Madeira. Add in the Sake-Madeira cream sauce, 6 ounces of the parmesan, and the thyme. Simmer until slightly thickened and flavorful. Set aside to cool.

For each serving, to order: Reheat 1 cup of linguini. Reheat about 1 cup of the sauce and vegetables over low. Thinly slice a Portabella and reheat 3 to 4 slices under the broiler. Plate the linguini, top with the sauce, Portabella slices, and a sprinkling of parmesan.


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