Porcini and Garlic pasta

I’ve been getting a bit lazy with writing my posts. But I still want to use this space to record recipes that tasted good. But I always feel as if to post, I need to write out some sort of grandmother story.

I decided that today I’m not going to, and make no apologies for neglecting the grandmother stories until I feel like writing them again.

Welcome to Lea’s recipe filing cabinet. Make yourself at home, nothing is in alphabetical order.

Porcini Garlic Pasta

Porcini and Garlic Pasta

Inspired by the funny packets of dried herbs you can get at the Italian supermarket, which you hydrate and it magically becomes a super tasty sauce. Unfortunately, we ran out and had to improvise. 

4-5 slices dried porcini mushrooms, crumbled
8 cloves garlic, chopped
10 large white button mushrooms, cubed
A small can of tuna steaks
1 teasp black pepper
Salt to taste

Fettucini for two

  1. Add the porcini and around half a cup of water to a frying pan. Heat it until the water boils off, rehydrating the mushrooms.
  2. Add a little oil and the garlic, and a bit of salt. Brown the garlic a little.
  3. Add the mushrooms and black pepper. Continue to cook until the water released from the mushrooms dries off. Add the tuna steaks and give it a swirl.
  4. Add the cooked pasta and mix it in over medium heat  so the pasta takes up the taste of the sauce.

Mentaiko Pasta

Bel and I frequent Sakae Sushi quite regularly, and on one of those visits we tried the magnificent Hotate Mentaiko. I suspect, primarily because of its exciting name. It’s a thick layer of mentaiko (cod-roe with japanese mayo, for the uninitiated like us), on top of a fried scallop with breadcrumbs. It’s one really really large bite size. Every time we ate it, that was the end of the meal. We always felt sick afterwards. Though very tasty sickness during the first couple of bites I must admit.

In any case, being the overly ambitious people that we are we thought we could do a better job. Specifically at mentaiko pasta. Maybe next time there will be hotate 🙂

There are a lot of mentaiko pasta recipes floating around the internet, we picked the one that seemed the least rich. A word of caution, mentaiko is kinda gross when you buy it from the Japanese supermarket – it smells kinda strong and makes you feel like you doing serious fish surgery. Also it looks like a finger.

 Mentaiko Pasta with Shimeji Mushrooms

Linguine – enough for two
Mentaiko – one egg sac, fresh from mummy fish’s belly
Butter – one tablespoon
Kewpie Mayo – one squirt
Shimeji Mushrooms – a handful
Garlic – a couple of cloves (we used about 5 for 2 people, not everyone is as bold)

  1. Fry mushrooms with a generous helping of chopped garlic.
  2. Boil linguine in salty, oily water.
  3. Remove the Mentaiko from the egg sack. Mix mentaiko, softened butter and kewpie mayo.
  4. Dump everything into the pasta and stir.
Fit for the samurai that we are.