For 4 servings
INGREDIENTS:
1 tbsp butter
1 tbsp olive oil
1 yellow onion - diced
1 leek - chopped
3 garlic cloves - minced
1 tbsp yellow miso paste
1 tsp grain mustard
1 tsp dijon mustard
1 cup trumpet mushrooms - shredded
1 tbsp fresh tarragon - finely chopped
1 tbsp fresh parsley - finely chopped
pinch of both salt & pepper
2 cups beef broth
1 cup brown shimeji mushrooms -pulled apart
1 c wood ear mushrooms
1 c oyster mushrooms - pulled apart
1/4 cup heavy cream
2 cups orchetti pasta
TOPPINGS:
1 tbsp panko crumbs
1 tbsp bread crumbs
pinch of both salt and pepper
Parmesan cheese - grated
Fresh chives - finely chopped
DIRECTIONS:
In a large sauté pan over medium/high heat melt the butter, add the olive oil, diced onions and chopped leek. Sauté for 3 minutes until fragrant and translucent. Add in the minced garlic cloves, miso paste, mustards and shredded trumpet mushrooms. Mix together and allow all ingredients to heat up. Add in fresh tarragon, fresh parley, cracked pepper and beef broth. Mix to combine and bring to a simmer. Allow to simmer for 3 minutes then add all the other mushrooms. Stir and turn heat to medium/low, simmer sauce with mushrooms for 15 minutes. Lastly, add heavy cream to the sauce. Mix and take off the heat.
While sauce is lightly simmering, time to cook pasta. Cook pasta according to package directions. Before straining reserve 1 cup of the pasta water (this water you can add 1 tbsp at a time to the sauce, if you prefer a thinner sauce. Do this when tossing in the cooked pasta.)
While the pasta is cooking, in a small sauce pan add the panko, bread crumbs, salt and pepper. Stir consistently (you are wanting to toast the breadcrumbs- should take about 2 minutes.)
Once pasta is cooked and strained, add to the mushroom sauce. Divid amongst 4 plates, sprinkle with toasted bread crumbs, fresh grated parmesan cheese, chopped chives and fresh cracked pepper.
Enjoy!!