Mushroom Profusion Pasta with Sake Maderia Cream Sauce
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Credit: Philippe Pinon
The National Culinary Review, October 2009
6 portobello mushrooms, gills removed
Olive oil, to taste
Salt and pepper to taste
3 lbs. dried linguini
3 oz. unsalted butter
1 lb. 3 oz. sliced white mushrooms
1 lb. 3 oz. sliced oyster mushrooms
1 lb. 3 oz. sliced shiitake mushrooms
3 cups sliced scallions
1 1/2 cups sliced oil-packed, drained sundered tomatoes
6 T. minced garlic
1 1/2 cups mushroom or vegetable stock
1 1/2 cups sake
1 1/2 cups Madeira wine
Sake-Madeira Sauce (recipe follows)
12 oz. grated Parmesan cheese, divided
3/4 cup chopped fresh thyme
3 lbs. mushroom stems, washed
3/4 cup sliced shallots
6 T. minced garlic
2 cups sake
1 quart Madeira wine
3 quarts heavy whipping cream
Kosher salt, to taste
Togarashi pepper spices, to taste
1) Toss portobello mushrooms with olive oil, salt and pepper, to taste. Roast in 350°F oven until tender. Set aside to cool.
2) Par-cook linguini.
3) Melt butter; sauté white, oyster and shiitake mushrooms, scallions, sun-dried tomatoes and garlic until lightly browned and soft. Season with salt. Deglaze pan with vegetable stock, sake, and Madeira. Add Sake-Madeira Sauce, 6 oz. Parmesan and thyme. Simmer until slightly thickened and flavorful. Set aside to cool.
4) For each serving, to order: Reheat 1 cup linguini. Reheat about 1 cup sauce and vegetables over low heat. Thinly slice 1 portobello; reheat 3-4 slices under broiler. Plate linguini; top with sauce, portobello slices and sprinkling of Parmesan.
Method: Sweat mushroom stems, shallots and garlic. Deglaze pan with sake and Madeira. Simmer to reduce by half. Add cream; reduce until slightly thicker, or to desired consistency. Purée contents of pan. Strain through fine-mesh strainer,
pressing on mixture lightly; discard solids.
Season to taste with salt and pepper. Cool in ice bath.
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