This recipe is best with
Recipe Ingredient
- Mushroom Essence
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, peeled and crushed
- 1/2 pound (250 g) fresh shiitake mushrooms, stems trimmed, coarsely chopped
- 2 tablespoons each finely diced carrot, celery, and onion
- 2 teaspoons minced shallot
- 1 cup (250 ml) dry white wine
- 1 cup (250 ml) canned good-quality chicken broth
- 1/4 cup (60 ml) heavy cream
- Pinch minced fresh thyme leaves
- Salt
- Freshly ground white pepper
- Mushroom Sauce
- 2 tablespoons extra-virgin olive oil
- 3/4 pound (375 g) shiitake mushrooms, trimmed and cut into 1/4-inch (6-mm) slices
- 1 heaping tablespoon minced shallot
- 2 teaspoons minced garlic
- 4 tablespoons unsalted butter
- 1 1/2 cups (375 ml) good quality canned chicken broth
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground white pepper
- Pasta
- 3/4 pound (375 g) dried tagliatelle or fettuccine pasta
- 16 medium asparagus spears, trimmed and cut into bite-sized pieces
- 1/2 cup (125 ml) freshly grated Parmesan cheese
- 1/4 cup (60 ml) chopped fresh parsley leaves
- 2 tablespoons chopped fresh basil leaves
Instructions
- At least 1 hour before serving, or up to 1 month ahead, make the Mushroom Essence. In a large sauté pan, heat the oil over medium-high heat. Add the garlic and sauté until golden, about 3 minutes.
- Add the mushrooms, carrot, celery, onion and shallot and sauté, stirring constantly, 2 minutes more. Reduce the heat to medium, add the wine, and cook until no excess liquid remains, about 10 minutes.
- Add the broth and cook, stirring occasionally, until about 1/4 cup (60 ml) liquid remains, about 8 minutes more. Stir in the cream, thyme and salt and pepper to taste.
- Set the mixture aside to cool for 10 minutes. Transfer to a blender or food processor and puree. Set aside; or transfer to an airtight container and refrigerate for up to 4 days or freeze up to 1 month.
- About 30 minutes before serving time, bring a large pot of salted water to a boil.
- Meanwhile, make the Mushroom Sauce: In a large sauté pan, heat the oil over high heat. Add the mushrooms and sauté, stirring continuously, for 2 minutes. Reduce the heat, stir in the shallot, garlic and butter, and continue cooking just until the butter melts completely.
- Stir in the broth and 3 tablespoons of the Mushroom Essence. As soon as the mixture comes to a boil, reduce the heat and cook gently for 3 minutes. Season to taste with salt and pepper. Cover and keep warm.
- Meanwhile, put the tagliatelle or fettuccine into the boiling water. Cook until tender but still slightly chewy, following the manufacturer´s suggested cooking time. About 2 minutes before the pasta is done, add the asparagus pieces to the water.
- Pour the pasta and asparagus into a colander to drain. Add them to the sauce and gently toss to coat well. Remove from the heat and stir in the Parmesan. Taste again and adjust the seasoning if necessary.
- Evenly divide the pasta, mushrooms, asparagus and sauce among 4 large heated serving plates, arranging some of the asparagus tips and mushroom slices attractively on top. Garnish with parsley and basil and serve immediately.
