Pasta with mushrooms
Recipe
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80 minutes
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60 minutes
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140 minutes
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4 persons
Have you ever made use of the residual heat of your Big Green Egg, i.e. the afterglow of your kamado? Think of it as an additional cooking technique, using the remaining heat from the extinguishing charcoal and the heat stored in the ceramic. In this recipe, we dry porcini mushrooms with this residual heat, which we incorporate into a sauce for a tasty vegetarian pasta with mushrooms. The flavour of the porcini mushrooms becomes very intense and gives the sauce a great boost. If you store the dried porcini mushrooms in olive oil in the fridge, they will keep for months. So, you can dry the porcini mushrooms after a cooking session and incorporate these dried mushrooms into your pasta dish at a later time. To make sure the porcini mushrooms release enough moisture, first dry them for an hour at 110°C, then close the air regulator at the bottom of the ceramic base and open the rEGGulator slightly. This will extinguish the charcoal, so you make use of the residual heat, but the moisture that is released can escape through the crack.
INGREDIENTS
Residual heat
- 10 pieces of porcini mushrooms
- extra virgin olive oil
Pasta
- 250 g pappardelle
Sauce
- 200 ml whipping cream
- 100 ml water
- 1 tbsp soy sauce
- 2 onions
- 8 shiitake mushrooms
Garnish
- handful of rocket
- 100 g Parmesan cheese
- 1 black truffle (optional)
IN ADVANCE
- Using the heat shield and stainless steel grid, bring the Big Green Egg to a temperature of 110°C.
- Brush the porcini mushrooms clean and peel the lower part of the stems. Cut the mushrooms in half lengthwise and check for any worms; porcini mushrooms are prone to this. Place the mushrooms cut side up on the grid, close the lid of the kamado and let the porcini mushrooms pre-dry for about 60 minutes.
- Close the air regulator at the bottom of the ceramic base of your EGG and open the rEGGulator slightly. Leave the porcini mushrooms to dry further until the following morning.
- Remove the dried porcini mushrooms from the EGG and put them in a mason jar. Pour in enough olive oil to submerge the mushrooms and store in the fridge until use.
METHOD
- Light the charcoal in the Big Green Egg and heat with the stainless steel grid to a temperature of 180°C.
- Cook the pappardelle 1 minute shorter than indicated in the package directions so that the pasta is just al dente. Meanwhile, bring the cream, water and soy sauce to the boil. When the cream mixture boils, remove the pan from the heat and set aside.
- Peel the onions and cut them into coarse pieces. Clean and quarter the shiitake mushrooms. Slice 8 halves of dried porcini mushrooms. Heat 2 tablespoons of oil from the pot in the enamelled Dutch oven. Add the onion, shiitake mushrooms and dried porcini mushrooms and fry for about 5 minutes until the onion is translucent. Stir occasionally and close the lid of the kamado after each action.
- Deglaze the mushroom mixture with the cream mixture. Remove the pan and grid from the EGG, place the convEGGtor and replace the grid. Replace the Dutch oven and close the lid of the EGG. The temperature will drop to around 130°C. Simmer the sauce gently for 10-15 minutes to allow the porcini mushrooms to soften and have time to release flavour.
- Add the pappardelle to the Dutch oven and heat for a few minutes longer until the pasta is hot. Stir from time to time, closing the lid of the EGG after each action. Meanwhile, for the garnish, finely chop the rocket.
- Spoon the pasta onto the plates and sprinkle with the rocket. Shave the Parmesan cheese and truffle on top, if desired.
Cooking with residual heat
Want to know more about cooking with residual heat in the Big Green Egg? In the blog Afterglow, we take a closer look at this sustainable cooking technique.
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