Mushroom and pepper pecorino casarecce

10 minutes prep.

20 minutes cooking

Serves 4

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)

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 fry pan 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.
 
RECIPES

Mushroom and pepper pecorino casarecce

10 minutes prep.

20 minutes cooking

Serves 4

Ingredients
Method

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)

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 fry pan 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.
 
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