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Marinated Wild Mushroom Pasta with Walnut Crumble
Extra virgin olive oil provides the base for the sauce for this dish, which is filled with earthy umami flavours.
- Serves: 4 |
- Difficulty: moderate
- Prep Time : 30 mins |
- Cook Time : 45 mins
Ingredients
500 g black pasta (store-bought, regular will also work)
Marinated Wild Mushrooms
olive oil for frying, plus extra for bottling
¼ C (60 ml) good quality extra virgin olive oil
4 sprigs fresh thyme
1 tsp (5 ml) Maldon salt
3 Tbsp (45 ml) lemon juice
2 garlic cloves, crushed
½ tsp (2.5 ml) ground black pepper
1 sterilised jar with a lid
Herbed Olive Oil Sauce
½ C (125 ml) good quality extra virgin olive oil
2 cloves fresh garlic, crushed
1 bay leaf
1 tsp (5 ml) fresh thyme, finely chopped
1 tsp (5 ml) fresh oregano, finely chopped
¼ tsp (1.25 ml) sea salt
1 Tbsp (15 ml) fresh lemon juice
Walnut Crumble
100 g walnuts
2 cloves garlic, crushed
1 Tbsp (15 ml) lemon juice, freshly squeezed
¼ tsp sea salt
¼ C (60 ml) fresh coriander
½ tsp (2.5 ml) chilli paste
To Serve
grated Parmesan cheese
Method
Herbed Olive Oil Sauce
Gently warm the olive oil in a frying pan.
Stir the paprika, garlic, bay leaf and salt into the oil and then add the herbs and lemon juice. Ensure the sauce is warmed through, taking care not to burn the herbs.
Marinated Wild Mushrooms
Add a good splash of olive oil to a frying pan.
Fry the mushrooms a few at a time in a little olive oil and set them aside, don’t crowd the pan or they won’t caramelise well.
In a large bowl, whisk together the 60 ml olive oil, thyme, salt, lemon juice, garlic and pepper. Add the fried mushrooms to the oil mixture, toss until they are well coated and then spoon into a sterilised jar/s. Top up the jars with a little extra olive oil and seal until ready to use.
Walnut Crumble
Place all of the ingredients in a food processor. Pulse 10-15 times until all the ingredients are well combined and the mixture becomes crumbly.
To Assemble
Cook the pasta as per packet instructions. Drain and then toss in the herbed olive oil sauce. Divide between serving plates and top with pickled mushrooms and a generous sprinkling of the walnut crumble. Finish with a good grating of Parmesan cheese and a few micro herbs and serve.
