Maitake mushrooms are so full of flavor, all you need to do is sauté them to bring their delicious earthiness to the surface. Squash blossoms, sautéed shallots and fresh herbs contrast the mushrooms and brighten this delightful pasta dish. This recipe comes to us from Kristina of FormerChef.com.
- 7 ounces maitake mushrooms*
- 3 tablespoons extra virgin olive oil
- 1 shallot, thinly sliced
- 1 pound fettucine
- 1 recipe pasta from scratch
- 2 tablespoons butter, cut into small pieces
15 squash blossoms, cleaned and sliced in half
2 tablespoons fresh sage, julienned
2 tablespoons fresh basil, julienned
salt and pepper, to taste
*also known as hen of the woods mushrooms. Any mushrooms will do if maitakes are not available, but flavorful varieties like shiitakes or morels will work best as substitutes.
Bring a large pot of salted water to a boil. Trim the mushrooms off the base, separating them into bite sized pieces.
Put a large sauté pan over medium-high heat. Place 1 tablespoon of the olive oil into the sauté pan. Add the shallots and cook for 1 minute. Add the mushrooms and cook for 3-5 minutes, or until they are soft.
Put the pasta in the boiling water and cook according to package directions if using dried. Cook for 3-4 minutes if using fresh.
Add the remaining 2 tablespoons of oil and 2 tablespoons of butter to the sauté pan. Swirl with a spoon to emulsify the melting butter into the oil. Add the halved squash blossoms and toss quickly so that the blossoms wilt. Toss in 1 tablespoon of the fresh sage and 1 tablespoon of the fresh basil and then turn off the pan.
Drain the pasta and immediately combine with the sauce, seasoning with salt and pepper to taste. Garnish with the remaining 1 tablespoon of fresh sage and 1 tablespoon of fresh basil and serve immediately.