Mixed Mushroom Pasta

One of my resolutions with this blog was that I shouldn’t apologise for any of my posts – after all, I’m writing it for me.  But, since I only intended to post these pictures as an Instagram collage, I didn’t really take very much care with taking them.  You should get the idea well enough though!

I’ve been getting my hair cut at Maison Tsumiki (then Tsumiki Hair Design) for a couple of years now.  They moved to the Cullen Hotel just opposite Prahran Market a year ago, which means that whenever I go for an appointment now, I also get a bonus gourmet shopping trip!  Coincidentally, they’ve just opened another branch at Emporium in the CBD, but my hairdresser is currently on a tour of Europe, and I just can’t trust my hair to anyone else.  And since it’s winter, I turned to Damian Pike, the Mushroom Man and the Fresh Pasta Shop to make an indulgent mushroom pasta dish for dinner.

Ingredients

2 tbsp butter
1/2 onion, sliced
250 grams mushrooms (mix of baby oyster, portabello, Swiss brown, pine mushrooms (lactarius deliciosus))
200 grams fresh linguine
1 clove garlic, grated
2 tbsp cooking sake
1 tbsp dried thyme
1/3 cup double cream

Note: Amounts are approximate – I just said I was cooking for two, and let the market people pick and choose for me!

Equipment

Pan
Pot
Knife

Technically I got the pine mushies from another stall, but I couldn’t pass them up since I missed out on the Moorooduc Mushroom Tours this year :(

I wanted the mushrooms to be the focus of the dish, so I sliced them up thickly, and the onions thinly.  I then sautéed them both in butter until softened.  This took roughly 10 minutes.  When they looked like they had soaked up all of the butter and were starting to get soft, I started cooking the pasta in salted boiling water.  Fresh pasta takes less time to cook than dried, so my linguine took about 6 minutes.

When the pasta is close to being done, I added the garlic, dried thyme, then the sake.  When most of the sake had evaporated, and the remaining liquid looked thickened, I turned off the heat and stirred in the cream.  By this time, the pasta was done.

I drained the pasta, then added it to the pan and mixed it in!  I wound up needing to add a bit more cream to ensure all of the noodles were coated in sauce, but otherwise this was pretty close to perfect for not having a recipe or specific amounts.

Do you have a favourite hairdresser or market stall?  Do you ever ask market stall holders to just give you what they think is right for you?

Have a printable!

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Mixed Mushroom Pasta

Ingredients

2 tbsp butter

1/2 onion, sliced thinly

250 grams various mushrooms, sliced thickly

200 grams fresh linguine

1 clove garlic, grated

2 tbsp cooking sake

1 tbsp dried thyme

1/3 cup double cream

Equipment

Pan

Pot

Knife

Method

1. Sauté the onions and mushrooms in butter until softened, around 10 minutes.
2. When they start to get soft, start cooking the pasta in salted boiling water, according to the directions.
3. When the pasta is close to being done, added the garlic, dried thyme, then the sake.
4. When most of the sake has evaporated, turn off the heat and stir in the cream.
5. Drain the pasta, then add it to the pan and mix it in. Reserve some pasta water or cream to adjust the thickness of the sauce, and season with salt and pepper.

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