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Mushroom bucatini
This creamy pasta is incredibly simple but bound to impress. With a mix of three different mushrooms and rich mascarpone, the sauce is perfect with long, thick pasta such as bucatini, although you can use any shape you have. This recipe is a favourite of Chef Sally's and one the whole Academy team look forward to at lunch!
Print recipe
Serves 2
Ingredients
- 2 tbsp olive oil
- 1 shallot, finely chopped
- 2 garlic cloves, finely chopped
- 5-6 chestnut mushrooms, sliced
- 3-4 Portobello mushrooms, sliced
- Handful of oyster mushrooms, roughly torn into strips
- 175ml white wine
- 2 sprigs of rosemary, leaves finely chopped
- 250g bucatini (or similar pasta shape)
- Sea salt
- 3 tbsp mascarpone
- Freshly ground black pepper
- 2 tsp truffle oil
- Handful of hazelnuts, toasted and roughly chopped
- 50g Parmesan (or vegetarian alternative), finely grated
Cooking instructions
- Heat the oil in a large frying pan over a medium heat. Add the chopped shallot and garlic and cook for about 5 minutes or until softened but not browned.
- Stir all the mushrooms into the pan and cook for a few minutes to soften and colour slightly.
- Pour in the wine and stir in the rosemary. Leave to reduce, bubbling gently, for 10 minutes.
- Meanwhile, bring a saucepan of salted water to the boil. Add the pasta and cook according to pack instructions.
- Stir the mascarpone into the mushroom mixture. Use a ladle to scoop out 2 ladles of pasta cooking water into the sauce to loosen it.
- Drain the pasta and add to the sauce, stirring well to fully coat.
- Season to taste with black pepper and divide between serving bowls.
- Finish with a drizzle of truffle oil, some chopped toasted hazelnuts and grated Parmesan.
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