Nebrodini Mushroom “Fazzoletti”

Courtesy of Chef Rich Landau

Nebrodini Mushroom "Fazzoletti"
Nebrodini mushrooms cooked as pasta

- 1/2 lb of nebrodini mushrooms, substitute king oyster if necessary
- 1 Tblsp minced garlic
- 1 Tblsp minced shallot
- 1 cup vegetable stock
- 1/4 cup white wine
- 1/4 cup extra virgin olive oil
- salt and pepper
- 1/4 cup basil cut into chiffonade
- 1 cup english peas, shelled and blanched ( sub frozen if necessary - never canned)
- 1/4 cup oven dried "grape" tomatoes - sub sliced sundried tomatoes if necessary

1) slice the mushrooms lenghtwise very thin
2) pour half the olive oil into a hot saute pan
3) add the shallots and garlic and cook until they just start to brown ( about 3-5 minutes)
4) add the mushrooms and brown  ( about another 3-5 minutes)
5) add aprox 1 tsp each of salt and pepper
6) deglaze with the white wine ( add off the heat )
7) reduce the wine by half
8) add the vegetable stock, peas and tomatoes and simmer with the mushrooms for 3 more minutes
9) add the basil and remaining olive oil- stir in off the heat
10) serve

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