Pasta with a Melange of Japanese Autumn Mushrooms with Butter, Herbs & Cream


A tribute to the fall fungi at our grocery store that sparked our curiosity. Shitake (“tree” mushrooms), had a slippery texture and a woody flavor when cooked. Shimeji (the Medusa-esque ones above) had a more firm, meaty texture and tasted like button mushrooms. And the third variety Eringi (or King Oyster mushroom), had a really thick stem (more like a “trunk”) that resulted in a chewy texture, and a very mild “nutty” flavor.

Eringi:

Shitake:

A variety of mushrooms, cleaned with a damp towel, tough stems cut off, and cut into thick slices.
1 leak, chopped
2 TBS. (30g) butter
a generous splash of dry white wine
a drizzle of cream about the pan
salt & pepper
chopped fresh herbs (we used parsley and a little sage)
your favorite pasta, cooked until al dente

  • Heat the butter over medium heat until it foams.
  • Add the leak and cook until it softens.
  • Add the mushrooms and cook for about five minutes or until they start to “wilt” slightly.
  • Add the wine and let it reduce for 2-3 minutes.
  • Drizzle the cream and stir. Season with salt and pepper to taste. Serve on top of pasta with some fresh herbs.

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