This is a lovely dish that captures all the deep earthy flavors of our mushrooms, as well as the unique textures of the large dense/meaty king trumpet mushroom.
Ingredients:
1 lb. medium to large king trumpet mushroom
1 tsp. flour
1 tbs. olive oil
2 tbs. butter
fresh thyme
fresh sage
2 whole cloves garlic
Pasta:
2 tbs. creme fraiche
2 tbs. mushroom Pâté (see previous recipe)
1-2 cups dried pasta
parmesan cheese to garnish
Mushroom Steak:
Start by cutting your king trumpet mushroom down the middle and trimming it down to resemble a steak. Using a pearing knife cut scoring marks criss-cross on each of your 2 mushroom steaks. Lightly coat mushrooms with olive oil, then a sprinkle of flour evenly.
Using a cast iron skillet bring your olive oil up to heat, add mushroom score side down to the hot pan and cook 1-2 minutes until a nice brown starts to form. Lower heat on pan, flip mushrooms score side up, and add your butter, garlic, and thyme. Just as you would do if you were cooking a beef steak with butter, spoon hot butter over mushrooms for several minutes, add your sage mid way to prevent burning herbs. Once mushrooms are fully carnalized and beautifully brown you are ready to serve on pasta.
Mushroom Pasta:
Cook 1-2 cups dried pasta to al dente and drain. In a saucepan add 2 heaping tbs. of both mushroom pâté and creme fraiche. On low heat stir ingredients together to form a sauce. Add cooked pasta and coat all the noodles with sauce. Garnish with fresh parmesan.
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