Mushroom alla Carbonara
Strozzapreti, Black Trumpet Mushrooms, Parmesan, Parsley, Watercress
Chef Fernanda Tapia of Comedor | Newton, MA
This dish was selected as a winner in the Breaking New Ground recipe contest, presented by Wines from Argentina. Chef Fernanda White was inspired by Red Blend, Luigi Bosca, de Sangre, Lujan de Cuyo, Mendoza, Argentina, 2014 as a pairing.
"A typical pairing for this Malbec would be meat, but I wanted to do something different. The umami flavors of the mushrooms act as the ‘meat’ in the dish and hence pairs nicely with the Malbec." — Chef Fernanda Tapia
Adapted by StarChefs | APril 2018
INGREDIENTS
Strozzapreti Dough:
2 cups semolina
2 teaspoons salt
½ cup hot water
Mushroom Carbonara:
2 quarts mushrooms stems
2 cups dry porcini mushrooms
1 white onion, medium dice
1 small carrot, cut into 3 inch pieces
5 cloves of garlic, lightly crushed
1 star anise pod
3 sprigs of thyme
3 quarts of water
Salt
4 egg yolks
Canola oil
To Assemble and Serve:
2 cups black trumpet mushrooms, cleaned
2 cups hedgehog mushrooms, cleaned & cut in half
¼ cup white wine
½ cup grated parmesan cheese
3 tablespoons butter, cubed small
4 sprigs of parsley, picked and chopped fine
1 cup micro watercress
METHOD
For the Strozzapreti Dough:
Onto a clean surface add the semolina and salt and form a well. Add the water and begin to work dough by hand until it comes together. Allow to rest for an hour in the refrigerator.
For the Mushroom Carbonara:
Into a large pot, add canola oil and mushroom stems; cook until golden brown. Remove stems from pot and sauté onions until golden brown. Add the mushroom stems, garlic, carrot, star anise, dry porcinis, and thyme; cook. Add water and decrease heat to medium. Allow the liquid to reduce to 2 cups. Let liquid cool completely. Once cooled, whisk in salt to season and yolks. Set aside.
To Assemble and Serve:
Bring a pot of salted water to a boil. Roll out pasta dough until very thin (using a little flour to avoid it sticking to the table). Cut into ½ inch strips and roll in between your hand to obtain twisted pieces about 2 inches in length (it is a rustic pasta shape, so pieces can vary in length). Add to the boiling water and cook until al dente.
Place a large pan over medium high heat. Add canola oil and sear the mushrooms until golden brown. Season with salt. Once all the mushrooms are seared, deglaze with white wine, decrease heat, and cook for a minute. Add cooked pasta and toss. Add the carbonara sauce and continue tossing over medium heat until sauce thickens and glazes the pasta. Remove from heat and throw in parmesan and butter. Continue tossing to emulsify. Plate in bowls and garnish with parsley, and micro watercress.
