RCI-ND.002.0074.001
Mushroom Madness
Mushroom Madness from the Recidemia collection
Prep10 min
Cook10 min
Total20 min
Servings4
Difficultyintermediate
Ingredients
Method
1
Finely dice the red onion and mince the garlic cloves. Set aside while you prepare the other components.
5 minutes
2
In a large mixing bowl, combine flour with a pinch of salt and enough water to form a smooth, firm dough. Knead for about 8 minutes until elastic, then let it rest covered.
15 minutes
3
Roll out the rested dough on a lightly floured surface and cut into your desired pasta shape. Bring a large pot of salted water to a boil and cook the fresh pasta until tender.
10 minutes
4
In a large skillet, melt the margarine over medium heat and sauté the red onion until softened and translucent. Add the garlic and cook for a further minute until fragrant.
6 minutes
5
Pour in the red wine and allow it to reduce by half, scraping up any bits from the pan to build depth of flavor.
4 minutes
6
Whisk together the miso and tahini with a small splash of warm pasta water until smooth, then stir this mixture into the skillet. Season generously with salt and pepper.
3 minutes
7
Add the cooked, drained pasta directly into the sauce and toss thoroughly to coat every strand, adding reserved pasta water as needed to loosen the sauce.
2 minutes
8
Plate the pasta and finish with a final grind of black pepper. Serve immediately while hot.