Today I made an easy dish using lots of different kinds of mushrooms. Outside it is rather cool (18 C) and windy and it starts to rain very often so it reminds on autumn – quite perfect for a mushroom dish.
1 kg mixed mushrooms: brown button mushroom, chanterelle, oyster mushroom , slippery jack mushroom, bay boletus, yellow boletus, sliced or trimmed or halved
1 bigger onion, diced finely
1 garlic glove, minced
1 shot sherry (medium dry)
1 tablespoon soy sauce
1 sprig thyme, leaves only, chopped roughly – maybe 1 tablespoon
2/3 teaspoon arrow root starch desolved in a sip water
6 bigger cherry tomatoes, chopped
1 spring onion, sliced and chopped
1 1/2 tablespoon sweet old aged balsamic vinegar (crema di balsamico)
sea salt (fleur de sel)
2 tablespoons pine nuts, pumpkin seeds, toasted
I heated a little olive oil in a deep pan and seared the onion dices until translucent. I added the mushrooms and the garlic and stir fried until the mushrooms began to release some of their liquid. I added sherry and soy sauce and let the mushrooms simmer a little longer, covered with a lit until the mushrooms were soft and done. I added chopped thyme and pepper and thickened the cooking liquid with some arrow root starch. The mushrooms, especially forest mushrooms, are very aromatic so they don’t need anything else. Just adjusting the seasoning with soy sauce or salt or a few drops worcester sauce will do.
Meanwhile I boiled the noodles in salted water.
I mixed tomato chunks with spring onion, toasted seeds and balsamic vinegar, salt.
I served the noodles with lots of mushrooms and sauce and topped with a few spoons tomato mixture.
Pasta ribbons (noodles) are a special kind of rather big flat noodles with cute ruffles at their edges, german name: Wellenbandnudeln (Wellen = waves, band= ribbon, nudeln = noodles) - they are made of durum wheat flour and eggs.