{"id":53133,"date":"2024-10-14T10:57:00","date_gmt":"2024-10-13T23:57:00","guid":{"rendered":"https:\/\/cms.smooth.com.au\/?p=53133"},"modified":"2024-10-14T14:23:14","modified_gmt":"2024-10-14T03:23:14","slug":"gorge-yourself-on-this-mushroom-and-black-garlic-pasta-recipe","status":"publish","type":"post","link":"https:\/\/cms.smooth.com.au\/lifestyle\/food-drink\/gorge-yourself-on-this-mushroom-and-black-garlic-pasta-recipe\/","title":{"rendered":"Indulge With This Delish Mushroom And Black Garlic Pasta Recipe"},"content":{"rendered":"\n

Just when we thought we couldn’t possibly up our pasta<\/a> game, Mike Perso<\/a> from The More Music Breakfast<\/em> Show<\/em> left us salivating at the thought of a linguine with mushroom and black garlic. A family favourite, this dish is a frequent boast at the SmoothFM offices – and rightly so.<\/p>\n\n\n\n

Dreaming of the very idea of such a dish? Perhaps you’re keen to celebrate National Mushroom Day on Tuesday 15 October? You\u2019re in luck \u2018cause we tracked it down from Ribbon Road Farms via Edible Western NY.<\/a><\/p>\n\n\n\n

Before we regale you with the recipe, let’s take a quick dip into the delicacy that is black garlic.<\/p>\n\n\n\n

Black Garlic<\/strong><\/p>\n\n\n\n

Black garlic, despite 50 per cent of its name, doesn’t taste quite like the garlic we know and love. We know, shocking. It’s also not a process of fermentation, rather, black garlic it’s unique flavour is from the maillard reaction. According to serious eats<\/a>, this reaction is “responsible for the browned, complex flavors that make bread taste toasty and malty, burgers taste charred, and coffee taste dark and robust.”<\/p>\n\n\n\n

Intrigued? You can buy your own or get crafty and make at home (we’ve popped a video below to show you how).<\/p>\n\n\n\n

Baby Bella Mushrooms<\/strong><\/p>\n\n\n\n

And, what about mushrooms? This recipe calls for ‘baby bella’ mushrooms. In terms of age of harvesting, these sit between white button and portobello resulting in a firmer and earthier mush’.<\/p>\n\n\n\n

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Baby Bella mushrooms.<\/em><\/figcaption><\/figure>\n\n\n\n

But back to the recipe at hand. Here\u2019s everything you need to know to create mushroom and black garlic recipe.<\/p>\n\n\n\n

Ingredients:<\/strong><\/p>\n\n\n\n

    \n
  • 1\/4 cup extra virgin olive oil<\/li>\n\n\n\n
  • A very generous grind black pepper<\/li>\n\n\n\n
  • 170g-230g sliced baby bella mushrooms<\/li>\n\n\n\n
  • 8 cloves black garlic, peeled and sliced<\/li>\n\n\n\n
  • 1 medium to large shallot, thinly sliced<\/li>\n\n\n\n
  • 2 tablespoons chopped fresh basil<\/li>\n\n\n\n
  • Salt, to taste<\/li>\n\n\n\n
  • Freshly grated Parmesan<\/li>\n\n\n\n
  • 230g uncooked fresh linguine (or other pasta)<\/li>\n<\/ul>\n\n\n\n

    Method:<\/strong><\/p>\n\n\n\n

    1. Cook pasta according to package directions. As pasta cooks, heat olive oil in a large, deep nonstick skillet over medium heat.<\/p>\n\n\n\n

    2. Grind black pepper into oil as it heats. Add mushrooms and black garlic to pan. Toss to coat with oil.<\/p>\n\n\n\n

    3. Cook for around 5 minutes, reduce heat to medium low and add shallot to pan – stir <\/strong>frequently \u2014 you want to sweat the shallot, not brown it.<\/p>\n\n\n\n

    4. When pasta is done cooking (keep it on the al dente side) turn off the heat under the skillet. <\/p>\n\n\n\n

    5. Drain pasta, reserving a half cup (or so) of pasta water. Add drained pasta to the skillet and toss to combine.\u00a0<\/p>\n\n\n\n

    5. Add basil and toss, season with salt to taste. If pasta is too dry, add reserved pasta water, a couple of tablespoons at a time.<\/p>\n\n\n\n

    6. Divide the pasta into bowls, top with freshly grated parmesan and serve.<\/p>\n\n\n\n

    Enjoy!<\/p>\n\n\n\n