MasterChef Australia. By Sara Oteri. MasterChef Australia. Season 7 contestant. Watch Sara's recipe in ... Sara's Mushro
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Sara’s Mushroom Tagliatelle
As featured on MasterChef Australia IKEA 365+ bowl, angled sides, Ø28 cm, white $5.99
By Sara Oteri MasterChef Australia Season 7 contestant
Watch Sara’s recipe in action IKEA.com.au/MasterChef
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Sara’s Mushroom Tagliatelle Extra virgin olive oil Salt Pepper 2 garlic cloves 1 small chili 4 sprigs of thyme ½ cup chopped parsley Chicken stock 1 tbsp porcini infused butter (can be substituted with herb infused or plain butter) 200 g salted butter 10 g dried porcini
150 g oyster mushrooms 150 g chestnut mushrooms 2 packets of tagliatelle (see packet for serving size) Pecorino cheese to finish What you’ll need Large pot Large nonstick pan Strainer Pastry brush (to clean mushrooms) Tongs Microplane
3 large king brown mushrooms 150 g baby shemeji mushrooms 5 swiss brown mushrooms 5 fresh shitake mushrooms
If you’re making porchini infused butter, this will be need to be done ahead of time. See additional recipe below. To prepare your mushrooms cut them into different sizes and shapes then arrange according to cooking time. Heat a generous amount of olive oil in a pan on a medium head and add your garlic, chilli and thyme. Begin by adding your king browns, swiss Browns and chestnut mushrooms. Continue tossing until they have released their liquid and begin to caramelize. To the same pan add your shitake mushrooms and when they’re almost cooked add your oyster and shemeji mushrooms. Season to taste. Meanwhile salt a pot of rapidly boiling water and add your tagliatelle. To your pan of mushrooms add parsley and finish with 1 tbsp. of porcini butter (this needs to be made prior). Add a ladle of chicken stock or pasta water to your mushrooms to loosen the mix-ture and create a saucier consistency. Let this reduce slightly. Add the pasta to the pan of mushrooms and toss well. To finish grate a generous amount of pecorino cheese to the dish, stir well and serve in either a large bowl or individual portions. To make the Porchini infused butter (can be substituted with herb infused or plain butter) Soak the dried porcini with as little boiling water as possible until it’s re-freshed. In the meantime, melt the butter in a small saucepan on a very low heat. Once soaked, roughly chop the porcini and add to the butter. Turn off the heat and leave to infuse for 15-20.
Strain the butter then return it to the stove and turn up the heat to brown it slightly. Remove from the cooktop and allow to come to room temperature before putting it in the fridge to set.
Watch Sara’s recipe in action IKEA.com.au/MasterChef
