black trumpet mushrooms

Here's what you need: sweet potatoes, olive oil, wild  mushroom, butter, fresh sage, chicken stock, cooked penne, sherry wine vinegar, grated parmesan cheese, salt, pepper, amaretti cookies, fresh chives

Sweet Potato Mushroom Penne Recipe by Tasty

potatoes

olive oil, divided

oz wild mushroom,

butter, divided

sage

chicken stock

¾ lb cooked penne, al dente

sherry wine vinegar

cheese,

salt,

pepper,

amaretti cookies, crushed, to serve

chives,

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Use a fork to poke holes into 1 sweet potato. Wrap the sweet potato in a damp paper towel and microwave on high for 10-12 minutes, until fork-tender.

Peel and dice the other sweet potato into 1-centimeter (½ inch) cubes.

Carefully scoop the pulp of the cooked sweet potato into a food processor or blender. Add about 1 teaspoon each of salt and pepper and blend under smooth. Add a splash of water if the puree is too thick.

In a pan over medium heat, add 1 tablespoon olive oil and the mushrooms. Cook until the mushrooms start to crisp, about 3 minutes.

Add 1 teaspoon each salt and pepper to the mushrooms and remove from the heat. Drain the mushrooms of excess oil in a paper towel-lined bowl.

Add 6 tablespoons of the butter and sage to the pan and cook until brown bits start to form on the bottom, being very careful to not burn the butter.

Once slightly brown, remove the sage and add the cubed sweet potato and 1 teaspoon each of salt and pepper. Cook about 5 minutes, until the potato becomes tender.

Stir in the reserved purée and chicken stock. Simmer for two minutes, until the sauce thickens slightly and the mixture comes together smoothly.

Add the penne and mushrooms and coat evenly in the sauce.

Finish the pasta with 1 tablespoon butter, 1 tablespoon of olive oil, and sherry wine vinegar, stirring to combine. Remove from heat and stir in the Parmesan cheese.

Serve warm, garnished with chives, crushed amaretti cookies, and more Parmesan.

https://vid.tasty.co/output/65437/landscape_480/1512178088

Capellini or spaghetti with a sauce of fresh tomatoes, basil, fresh mozzarella, and wild mushrooms. 

Serves 1 hungry person as an entrée or two as a pasta course

Capellini alla Checca with Wild Mushrooms

cooking oil

oz wild mushrooms (preferably with some black trumpets)

salt

garlic (thinly sliced)

red pepper flakes

dried bee balm or oregano

oz (2 medium) diced roma tomatoes

tomato sauce

basil (torn)

extra virgin olive oil

mozzarella (diced)

parmesan

oz cooked capellini, capellini di angelo, or spaghetti

In a 10 inch saute pan, heat the cooking oil, then add the mushrooms and cook for a few minutes over high heat until wilted. Add the salt and stir.

Push the mushrooms to the side of the pan, turn the heat to medium-low, add a drizzle of oil and the garlic. Cook the garlic slices until they’re just starting to brown around the edges, minding the heat and being careful not to burn them.

Add the diced tomatoes, oregano, crushed red pepper flakes, another pinch of salt, and cook for a few minutes over high heat to evaporate some of the liquid.

Add the tomato sauce and simmer a few minutes more. Add the pasta, toss and heat through, double check the seasoning for salt and pepper and adjust as needed, then toss, add the extra virgin olive oil, basil and mozzarella, remove from the heat and toss again.

Build the sauce

Using tongs, twirl the pasta and remove to a preheated pasta bowl. Twirl the pasta again in the bowl to give it some height, then pour the mushroom sauce from the pan over the top. Garnish with a few basil leaves, a little more extra virgin olive oil if you want, and some grated parm. Serve hot.

Plating

https://www.youtube.com/watch?v=PFH6WtotK80

One of my all-time favorite pastas that's sure to be a new favorite for you. 

Angelo's Cappellini alla Checca was the staff favorite and probably the best selling pasta at St. Paul's Trattoria Da Vinci (now closed). After we made them for service, the other cooks and I would innevitably have to make a bunch of orders for FOH staff. Every time I make it i'm reminded of how freaking good it is, and it really never gets old.

 You need a couple things to really make it well: plum tomatoes (round ones are too juicy) some decent tomato sauce (not puree as it's too watery) fresh mozzarella, dried oregano and fresh basil, and, for this version, fresh mushrooms. I used a combo of black trumpets, hedgehogs, 1 blewit, and a lobster mushroom. 

Try it out and let me know what you think. 

Full recipe:

 https://foragerchef.com/wild-mushroom-capellini/

Cappellini all Checca with Wild Mushrooms

A classic condiment made from mushrooms. Makes about 4 cups.

Wild Mushroom Ketchup

3-5 lbs wild or cultivated mushrooms, depending

roughly 6 tablespoons kosher salt

black pepper

Tablespoons minced garlic

bay leaves

Tablespoons allspice berries (toasted)

Tablespoons chopped fresh ginger

thyme

cloves

Tbsp worchesterchire, or to taste (optional, for color)

apple cider vinegar

Crush or chop the allspice and cloves. Pulse the mushrooms in a food processor, being very careful to coarsely pulse them in small batches, as over-processing will give a cloudy sauce.

Combine the ground mushrooms with the salt and remaining ingredients except the water in a stock pot.

Assess the amount of liquid, adding some of the water to moisten until the mixture is wet and slushy (dryer mushroom like polypores may take up to 1 qt of water, where boletes  and cultivated mushrooms might take half that) Transfer the pot to a burner and bring to a boil, then turn off the heat and leave overnight to cool and infuse. Transfer it to a smaller container that will fit in your refrigerator overnight.

The next day, warm the mushrooms and the liquid. Pour the mixture into a strainer lined with cheesecloth and allow to drain (you may need to work in batches. After the liquid has drained, squeeze the cheesecloth with a few handfuls of mushroom at a time to extract as much liquid as possible.

Reduce the liquid until roughly 4 cups remain (oruntil you like the flavor, it should taste a bit like light soy) then pour intoa labeled container, chill and refrigerate until needed.

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Top 3 black trumpet mushrooms recipes from across the web

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