batali’s fettuccine with oyster mushrooms

May 3rd, 2008 · 51 Comments

this pasta is everything that is wonderful about italian cooking.  a short ingredient list with a big result – and all in about 15 minutes, including the 2 or 3 that it takes to boil the fresh pasta.  of course, being that i am now an ace pasta maker, i am forcing the stuff down the throat of everyone i know, and so far no one is complaining – although it’s bound to happen soon.  but not with this particular dish.  this one is all mario and as one might expect, he knocks it out of the park.

the pasta dough took about 1 lb. of flour and 5 eggs.  i can’t stress emphatically enough how much i love these 3 kitchenaid rollers.  i am making my own freakin’ pasta and it is so very not hard to do.  i even really kinda get off on the whole process.  it feels good.  it’s meditative, even cathartic.  if you regularly make pasta – and why wouldn’t you, you can then cancel your weekly therapist appointment.  and that right there will save you a ton of cash that you can now put towards buying the KA  rollers, working out your ‘issues’ by kneading the dough, with feeling – elongating not only the gluten fibers, but possibly your very own existence.  so, just make pasta.  it will improve your life in more ways then you could ever imagine.  just look at all it has done for me.

and then when your pasta is rolled and ready – then make this recipe right away.  because it is a smashing dish that will surprise the hell out of you, and whoever’s expecting dinner that night.

fettuccine with oyster mushrooms, sweet garlic and arugula
lightly adapted from mario batali’s
molte italiano

1/4 cup extra virgin olive oil
15 cloves garlic
2/3 cup cinzano rossi or any sweet red vermouth
10 ounces oyster mushrooms = trimmed
4 T unsalted butter
salt and freshly ground black pepper
1 bunch arugula, stemmed, washed and dried
1/3 cup freshly grated pecorino cheese

bring 6 qts of water and 2 T salt to a boil in a large pot

meanwhile, in a 10 – 12" sauté pan, heat the olive oil over medium heat until almost smoking.  add the garlic and sauté until lightly browned on all sides.  remove from heat and add the vermouth.  replace the pan onto the burner, add the mushrooms and butter, and bring to a boil.  reduce by half then remove from the heat and keep warm.

cook the pasta until tender and then drain. add to the mushrooms and stir gently over medium heat for about 1 minute to coat the noodles.  add the arugula and toss until wilted. transfer to serving dish and toss with the cheese.

this is one of those dishes where everyone will think you are a brilliant and talented cook.  but in reality it really wasn’t you at all…

it was my boy, mario…

Tags: mushrooms · pasta

51 responses so far ↓

  • 1 Jen // Apr 2, 2011 at 5:03 pm

    Just found your site while searching for a recipe for the oyster mushrooms I got at the farmers market this morning. Made this for dinner tonight (admittedly with store-bought fresh pasta), and it was wonderful. So tasty. I’m having a very hard time not chomping the leftovers right now. Thanks!

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