This is yet another well-loved recipe from Alison Roman's DINING IN. This decadent pasta is rich, savory, and sinfully good! The toppings are rich and plentiful, making this dish as delicious as it is filling.
While Roman calls for your "favorite mushroom varieties," we have to be careful in our house about what kind of mushrooms come into contact with our kitchen. We discovered, years ago, that I have a toxic reaction to lentanin, something present in raw or undercooked shiitake mushrooms and other varieties. It's pretty wild...anyway, make sure you cook your mushrooms thoroughly!
Ingredients:
kosher salt
1/2 cup buckwheat groats
1 pound whole-wheat pasta
6 tbsp. unsalted butter
2 tbsp. olive oil
4 garlic cloves, thinly sliced
2 lbs. of mushrooms -- your favorite varieties (preferred: chanterelle, maitake, oyster, trumpet, morel, shiitake, or lobster), cut or torn into bite-sized pieces
freshly ground black pepper
1/2 small shallot, finely chopped
2 oz. Parmesan or pecorino cheese, for grating or shaving
4 large egg yolks from very fresh eggs
FIRST: Set a large pot of water to a boil. Toast the buckwheat in a large dry skillet over medium-high heat, shaking the skillet occasionally, until all the grains look toasted and smell quite fragrant and nutty, about 4 minutes. Transfer to a small bowl and set aside (save the skillet).
THEN: Cook the pasta in the boiling water to al dente according to the package. Drain the pasta -- no need to reserve pasta water.
THEN: Using the skillet again, melt the butter over medium-high heat until it's foamy and starting to brown -- 3 minutes. Add the olive oil, garlic, and mushrooms. Toss to coat in the browned butter and season with salt and pepper. Cook, tossing occasionally until the mushrooms are properly browned and starting to crisp -- 12-18 minutes.
FINALLY: Add the drained pasta and shallots and toss to coat. Cook another minute or two, just to get everything acquainted. Season with salt and pepper, and divide among four plates or bowls. Top with Parmesan, buckwheat, and a freshly broken egg yolk in the middle, to create a sauce.
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