Italian

Mushroom and pepper pecorino casarecce

Name: Mushroom and pepper pecorino casarecce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: /italian
Ingredients: 400g casarecce or other short pasta; 1/3 cup (80ml) extra virgin olive oil; 200g Swiss brown mushrooms, halved; 200g oyster mushrooms, halved; 150g shimeji mushrooms, (or other Asian mushrooms); 2 garlic cloves, crushed; 50g unsalted butter; Juice of 1 lemon; 1/3 cup (80ml) white wine; 5g pepper 75 g pecorino, finely grated, plus extra shaved to serve, (or pecorino); 50g toasted pine nuts, chopped; Micro red radish to serve (optional)

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by Matt Moran

Chef and delicious. Produce Awards judge

Nov 25, 2016

Try Matt Moran's meat-free mushroom pasta that can be cooked in minutes. Buy fresh, seasonal mushrooms and good quality pecorino to up the flavour.

400g casarecce or other short pasta
1/3 cup (80ml) extra virgin olive oil
200g Swiss brown mushrooms, halved
200g oyster mushrooms, halved
150g shimeji mushrooms, (or other Asian mushrooms)
2 garlic cloves, crushed
50g unsalted butter
Juice of 1 lemon
1/3 cup (80ml) white wine
5g pepper 75 g pecorino, finely grated, plus extra shaved to serve, (or pecorino)
50g toasted pine nuts, chopped
Micro red radish to serve (optional)

Method

1.

Bring a large saucepan of salted water to the boil. Cook the pasta until al dente. Meanwhile, heat 2 tbs olive oil in a large frypan over medium-high heat. Add half the mushrooms, season and cook, tossing for 2-3 minutes until golden. Remove from pan.
2.

Repeat with remaining oil and mushrooms. Return all mushrooms to the pan. Add the garlic and butter. Cook for 1 minute. Add wine and lemon juice and cook 2-3 minutes until reduced slightly.
3.

Drain the pasta, reserving 1/3 cup water (80ml). Add pasta, pecorino and reserved water to the pan and toss to coat.
4.

Serve pasta topped with pine nuts, micro herbs and extra pecorino.