Food Sense

Creamy Triple Mushroom Gemelli

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Over the holiday break, my brother was craving wild mushroom soup. So, I did a Google search and eventually came up with this recipe - which turned out fantastically. So, I was incredibly excited to see that Ruth from v:gourmet also recently created a mushroom dish perfectly suited for winter.

Every winter season should have its own favorite mushroom dish. Last January, it was the winter portobello stew. This January, I think it might just be this creamy triple mushroom gemelli. Rich, creamy, saucy, and earthy, with a hit of spice, it warms the soul on a chilly day. I haven’t decided whether the triple mushroom refers to the three main kinds of mushrooms I used – shiitake, enoki, and cremini – or to the three mushroom-based components of the dish – mushroom roux, mushroom sauce, and the crispy mushroom topping. But who cares? It’s all good in the name of comfort food, especially for fungi-lovers the world over.

Creamy Triple Mushroom Gemelli

by Ruth Richardson

Ingredients for Crispy Mushrooms

  • 8 oz wild mushrooms, enoki, baby king, shiitake, cleaned and chopped
  • 2 – 3 tbsps olive oil
  • 1-2 tbsps balsamic vinegar
  • 4 cloves garlic, minced
  • small bunch thyme, leaves picked
  • sea salt and black pepper

Ingredients for Mushroom Gemelli

  • 1 small handful dried porcini or other dried mushrooms
  • 2 tbsps flour
  • 1 tbsp olive oil
  • 4 or 5 cups mixed mushrooms, shiitake, cremini, portobello, chopped
  • 6 cloves of garlic, coarsely chopped
  • 1 1/2 cups soy cream (a soy-based cream available at any specialty shop)
  • 1/4 cup red wine
  • 1 tbsp tomato paste
  • 1 tsp white miso
  • 1/8 tsp ground nutmeg
  • 1/8 tsp cayenne
  • 1/8 tsp turmeric
  • chopped fresh rosemary
  • sea salt and pepper
  • parsley for garnish
  • 1 lb pasta, gemelli, fettucine, or another other shape of choice

Directions for Crispy Mushrooms

Preheat the oven to 400 degrees. Toss all the ingredients in a mixing bowl so the mushrooms are well coated with olive oil and balsamic. Spread on a baking sheet lined with parchment paper. Bake in the oven for 10 – 15 minutes until mushrooms are cooked through, rich in flavour, and crispy in texture.

Directions for Mushroom Gemelli

Grind dried porcini mushrooms in a spice grinder until the consistency of a fine powder. Mix with the flour and set aside.

Heat olive oil in a heavy saucepan. Add chopped mushrooms and saute until they begin sweat and brown a little. Add the garlic and cook until fragrant and cooked through but not brown. When the garlic and mushrooms are done, sprinkle them with the flour and porcini mixture. Stir well until the flour is well moistened and the mushroom powder is fragrant. Keep stirring and scraping the brown bits off the bottom of the pan for 2 – 3 minutes.

As the mushroom mixture cooks, mix together the cream, red wine, tomato paste, miso, nutmeg, cayenne, turmeric, and rosemary. Start to slowly add the liquid ingredients to the mushroom mixture. You want to create a smooth, creamy sauce so add the liquids about 1/4 cup at a time stirring well as you go along. Let it simmer for a few minutes while you add sea salt and pepper to taste.

Meanwhile, cook the pasta. When the pasta is done, toss with your creamy mushroom sauce and top with crispy mushrooms and a healthy dose of parsley. Serve piping hot and raise a toast to a job well done.

Ruth Richardson has done lots of interesting things like live in Italy, start a micro-philanthropy fund, build a consulting business, paddle the Churchill River in northern Saskatchewan, and eat strange things (she won’t mention what) in Africa’s rift valley. She is a wife, mother of three, and vegan blogger. Visit her site at v:gourmet.

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