The maitake mushroom is harvested in London, Ontario and it takes approximately 100 days to reach full maturity. It’s wild-looking, frilly, feathery and at first glance, you may not be sure if it’s edible.
Maitake translates from Japanese as “dance mushroom.” Folklore tells of a group of woodcutters and nuns who were so overjoyed at discovering the tasty mushroom sprouting from the forest floor they danced for joy.
It’s said that the maitake was so prized during Japan’s feudal period that the Shogun, or supreme warlord, would pay the wild mushroom’s equivalent weight in silver.
The world’s scientific community investigates the mushroom’s anti-viral capabilities and potential as a cancer fighting agent.
I’m inspired by simplicity. And when that simplicity is bathed in butter? Even better. I decided to create a pasta dish with this incredibly delicious mushroom.
Shogun Maitake Kuro
Pappardelle con Funghi
@themushhub
Ingredients:
-1 large Maitake (also called Hen of the Woods) mushroom—trimmed and petals separated
TheMushHub Co.
@themushhub
– fresh pappardelle (wide) noodles
@carapasta
Windsor Ravioli
-1 tablespoon unsalted butter
-1 tablespoon EVOO (Extra Virgin Olive Oil)
-1 shallot, minced
-1/2 teaspoon red pepper flakes
-1 tablespoon lemon juice
-1 tablespoon fresh chopped parsley, plus more for topping
-salt and freshly ground black pepper to taste
-1/2 C of pecorino cheese
Galati Cheese Company
Pappardelle con Funghi
Preparation:
Step 1
Prep the mushroom by gently peeling the petals on the Maitake Kuro mushroom.
Step 2
Begin to boil water to cook pasta.
Step 3
Prepare your pan with EVOO, butter, red pepper flakes and minced shallot. Gently simmer for a few minutes.
Step 4
Add your peeled petals, mushroom into the pan and stir in your parsley and add your lemon juice.
Step 5
At this point your pasta water is ready, for you to add salt and then drop your pappardelle in to cook.
@carapasta is where I bought my fresh pasta sheets. If you have not visited this establishment located in Tecumseh, Ontario I highly recommend you come and meet the lovely Emily who will help you with everything you need. From fresh pasta, wood oven pizza to gift baskets.
**Fresh pasta cooks quickly so in a few minutes, be prepared to toss the pappardelle into pan.
TIP:
Always add cooked pasta to your sauce. Coating pasta will be easier.
Step 6
Add cooked pasta and stir gently coating the pappardelle with the mushroom mixture.
Step 7
Add freshly grated pecorino cheese and fresh parsley.
Buon Appetito!
Reel to view—preparation for dish
Click here to find this recipe at @r.b.m.cooking
Click here to find more delicious recipes at @r.b.m.cooking
All photos by Rosa Basile-Marrello
This recipe looks so good! I’m looking forward making it!
Looks so delicious and flavourful!
Rosa, this pasta and mushroom dish looks so savoury! I look forward to trying it!
If you like mushrooms as I do, you have to give it a try. Fantastic flavours. Thank you, Bella.
What an amazing recipe! I want to try it right away!
I love this recipe! Saved to use when I next have family over!!
These flavours are wonderful, you can always count on Rosa to make a delicious pasta dish!