James Stolich, Cooking with James
This recipe was demonstrated for CUESA’s Market to Table program on November 26, 2011.
6 tablespoons olive oil
1 pound each brown button and shiitake mushrooms, cleaned and cut into small pieces
Salt, to taste
1 tablespoon finely chopped mint
Hot pepper flakes (preferably controne pepper from Naples, available at Boulettes Larder in the Ferry Building)
2 cups heavy cream
1 pound casarecchia or penne pasta
10 to 15 fresh mint leaves
1. Bring a large pot of water to a boil over high heat. Meanwhile, in a large pan add the olive oil over high heat. When almost smoking, add the mushrooms (do not salt) and cook without moving for at least 5 to 6 minutes; add more oil if the pan looks too dry. Stir the mushrooms thoroughly (some will be nicely browned) and allow to cook for another 3 to 4 minutes, until well browned. Add the salt to taste, chopped mint, and hot pepper. Turn off the heat and stir again. Set aside on the stove.
2. When the water is boiling, bring the mushrooms back up to high heat. Add the cream and cook to reduce to a sauce-like consistency. Add plenty of salt to your boiling water and drop the pasta into the water. When pasta is cooked to al dente, drain and add directly to the mushrooms. Toss the pasta with the mushrooms over high heat for 30 seconds. Turn off the heat. Add the mint leaves and stir to combine. Serve immediately.
CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to cultivating a sustainable food system through the operation of farmers markets and educational programs. Learn More »