No-Mushroom Mushroom Pasta — Creamy Dashi (No Cream, No Butter) скачать в хорошем качестве

No-Mushroom Mushroom Pasta — Creamy Dashi (No Cream, No Butter)

Creamy mushroom pasta with no visible mushrooms, no cream and no butter – all the richness comes from a strong mushroom dashi and pasta starch. We build a simple dashi with dried mushrooms and kombu, sweat shallots with mirin and soy sauce, then cook short pasta risotto-style directly in the mushroom stock so it releases its starch and creates a glossy, emulsified sauce. The dish is naturally vegetarian, and you can make it fully vegan by skipping the parmesan or swapping it for a plant-based hard cheese or nutritional yeast – you still get a silky, intensely mushroomy pasta without any dairy-based cream at all. 0:00 No-Mushroom Mushroom Pasta Overview 0:26 Mushroom Dashi Base (No Cream, No Butter) 1:13 Shallot & Chive Garnish Prep (Vegetarian) 1:38 Steeping Dried Mushrooms & Kombu 2:01 Straining & Finishing the Mushroom Dashi 2:50 Cooking Short Pasta in Mushroom Stock 4:14 Risotto-Style Pasta in Mushroom Dashi 6:10 Chives & Parmesan Topping (Easy to Make Vegan) 6:46 Plating the Creamy Mushroom Pasta The other day I went to a very friendly cook-off with close friends, and the theme was mushrooms. I thought it would be fun to make a pasta that tasted extremely mushroomy, but with no visible mushrooms. It was very easy to make, and it turned out to be one of my favourite pasta dishes. The secret ingredient is a mushroom dashi. Ideally, you want to make what I call a “cold-brew style” version: soak dried mushrooms (and some kombu, of course) in cold water overnight. This gives you the cleanest and most elegant mushroom dashi, in my opinion. But if you want same-day dashi, you can bring the liquid to a simmer, remove the kombu, and leave it for at least 30 minutes. Dried shiitake sometimes makes a very overpowering mushroom dashi, but it’s perfect for this dish because it needs that intensity. For this video, I’m using dried farmed morels, simply because they’re quicker to prepare. This recipe, of course, is just a guide. You don’t have to do it without actual mushrooms or butter. I also find it goes really well with grilled, sliced artichoke. Ingredients Water – 750 ml Kombu (dried kelp) – about 1 A5 sheet Dried mushrooms (preferably sliced dried shiitake) – about 100 g Mirin – about 50 ml Light soy sauce – about 25 ml Salt – to taste Pepper – to taste Casarecce No. 88 (or any short pasta) – 70 g per person Half a shallot – minced Chives – finely sliced Parmesan – grated, to taste Olive oil Directions 1. Soak the kombu and dried mushrooms in cold water overnight. Discard the kombu, squeeze the liquid from the mushrooms, pass the liquid through a sieve, and reserve. You can use the rehydrated mushrooms for other dishes. 2. Sweat the shallot in olive oil in a pan over medium heat (induction 6). Add salt and cook until translucent. 3. Add the mirin and reduce by half. 4. Add the soy sauce and cook for another 30 seconds. 5. Add the dried pasta directly to the pan and stir until the pasta is evenly coated with the cooking liquid. 6. Similar to making a risotto, slowly add the mushroom dashi and continue to stir. This helps the pasta release its starch, which thickens the sauce and makes it creamy without needing butter or cream. 7. Once the pasta is cooked to your desired doneness, switch off the heat and add the chives, grated parmesan, and black pepper. Taste and adjust the seasoning if needed. ______________ Follow us on Instagram:   / w2kitchn   #W2Kitchen #pasta #mushroomrecipe