It’s been a while since an original AYDIE recipe has appeared on this blog and I am excited to bring you… drum roll please… MIXED MUSHROOM AND CHORIZO FETTUCCINE! This is a pretty quick and easy dish to cook midweek and is jam-packed with delicious mushrooms. If you don’t like mushrooms, you probably should close this tab and walk away from your computer now. If you do like mushrooms, you’re in luck! And if you like mushrooms but you don’t like chorizo or don’t eat meat, simply omit from the recipe and you’ll enjoy this too.
Here’s what you need:
- 600 grams of mixed mushrooms (Portobello, button, Swiss brown, etc.) sliced and chopped in different ways – just to keep things interesting
- 20 grams of dried porcini, (or dried wild mushrooms) soaked in warm water for 20 mins. Reserve the liquid for stock
- 2 chorizos, halved and sliced into thin batons
- 1 medium brown onion, finely diced
- 3 garlic cloves, finely chopped
- 3 sprigs of rosemary, leaves stripped and finely chopped
- 3 sprigs of thyme, leaves stripped
- Half a bunch of parsley, leaves removed and roughly chopped
- 100 grams of soft goats cheese
- 4 tablespoons of olive oil
- 500g of fettuccine
- Salt & pepper
And here’s what you do:
- Start by putting a large pot of salted boiling water on the stove for the pasta.
- Put a heavy based fry pan over a high heat. When hot add the chorizo and fry until it starts to release all its oil, the fat has cooked off and the outsides are slightly charred (5 – 7 minutes). Use a slotted spoon to remove, leaving the oil in the pan, place in a bowl and set aside.
- Place a quarter of the mushrooms in the pan with the chorizo oil, being careful not to overcrowd the pan (the mushrooms need to brown, not stew). Once browned remove with a slotted spoon to a bowl. Pour a quarter of the olive oil in the pan and repeat with the remaining mushrooms until they are all cooked.
- When the pasta water is at a rolling boil, add the fettucine and cook to the instructions on the pack.
- Turn the heat on your fry pan down to medium, and pour in the rest of the olive oil, followed by the chopped onion. When the onion has started to become translucent (5 minutes) add the garlic, rosemary and thyme. After 2 minutes turn the heat back up to high.
- Add chorizo and mushrooms back to the pan, and season everything liberally with salt and pepper. Add about 50 mils of the reserved mushroom liquid to the pan.
- When pasta is ready, drain, reserving 1 cup of the cooking liquid. Add to the pan with mushrooms and chorizo and stir everything through. Add a bit more cooking liquid if required.
- Stir goats cheese through, and scatter with chopped parsley. A squeeze of lemon juice will also add a bit of acidity and cut through the richness of the mushrooms.
Would we make it again? Yep, definitely!