Shiitake and white mushrooms, tomatoes, onions, garlic, and ginger take the stage in this pasta dish with an Oriental flair. It makes enough for a small crowd and is served at room temperature.
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Ingredients:
- 3/4 cup olive oil
- 3 Tablespoons Oriental sesame oil
- 3 large onions, cut into 1/4-inch crescent slivers
- 3 Tablespoons light brown sugar
- 5 cups seeded diced, fresh or canned tomatoes
- 3 cloves garlic, minced
- 2 Tablespoons tomato paste
- 1/4 cup balsamic vinegar
- 1 teaspoon ground coriander
- Salt and freshly ground black pepper to taste
- 2 pounds shiitake mushrooms, stems discarded caps thinly sliced
- 12 ounces domestic white mushrooms, thinly sliced
- 1-1/2 pounds perciatelli (fat, spaghetti-shaped pasta), cooked according to package directions and drained
- 1 bunch scallions, trimmed and sliced on a diagonal
- 3 Tablespoons finely minced fresh ginger
- 3 Tablespoons soy sauce
Preparation:
Heat 1/4 cup of the olive oil with 1 teaspoon of the sesame oil in a large saucepan over medium high heat. Add the onions and cook, stirring frequently, 15 minutes. Stir in the brown sugar and cook a few minutes more to caramelize the onions. Stir in the tomatoes, garlic, tomato paste, and balsamic vinegar. Season with the coriander, salt, and pepper. Simmer uncovered over medium heat 30 minutes.
Meanwhile, saute both kinds of mushrooms in the remaining 1/2 cup olive oil with a little dash of sesame oil. This is best done in a large skillet in batches over medium high heat. Ration the oils between 2 to 3 batches of mushrooms and cook each batch until the mushrooms are lightly browned and crisp, rather than moist, 7 to 10 minutes. Add each batch to the tomato sauce as it is completed.
In a large mixing bowl toss the cooked perciatelli with the scallions, ginger, soy sauce, and remaining sesame oil. Add the tomato mushroom sauce to the pasta and toss thoroughly to combine. Transfer the pasta to a large serving bowl and serve at room temperature.
Yield: 8 to 10 servings
Recipe Source: Cold-Weather Cooking by Sarah Leah Chase (Workman Publishing)
Reprinted with permission.
Meanwhile, saute both kinds of mushrooms in the remaining 1/2 cup olive oil with a little dash of sesame oil. This is best done in a large skillet in batches over medium high heat. Ration the oils between 2 to 3 batches of mushrooms and cook each batch until the mushrooms are lightly browned and crisp, rather than moist, 7 to 10 minutes. Add each batch to the tomato sauce as it is completed.
In a large mixing bowl toss the cooked perciatelli with the scallions, ginger, soy sauce, and remaining sesame oil. Add the tomato mushroom sauce to the pasta and toss thoroughly to combine. Transfer the pasta to a large serving bowl and serve at room temperature.
Yield: 8 to 10 servings
Recipe Source: Cold-Weather Cooking by Sarah Leah Chase (Workman Publishing)
Reprinted with permission.
