Soy Mushroom Pasta
Ingredients
Butcher on Whitlock House-Made Rosemary Garlic Bacon
Mushrooms: your choice, we used a mix of Crimini, Shiitake, Oyster, & Baby Bella
Banner Butter: Unsalted and Balsamic Fig & Caramelized Onion
Garlic (we used the squeeze paste)
Soul to Belly Black Garlic Paste
Dry Vermouth
Soy Sauce
Egg Pasta, or your choice of pasta, we used Pappardelle
Freshly grated Parmesan
Fire and Smoke Shiitake Steak Rub
Lane’s SPG
Sliced Green Onion
Reload Ballistic
Cook
Base recipe from Sam the Cooking Guy: https://youtu.be/y7d1dgNR8T4
We started by dicing 4 slices of bacon and adding them to a cold cast iron skillet. The burner was then turned onto medium/medium-high.
Once the bacon was ~1/3 of the way cooked, we added 1.5oz of unsalted butter and 8oz of mushrooms. The mushrooms were tossed in the butter and bacon grease and allowed to brown, releasing their water as they cooked.
Once the water had evaporated, the bacon was cooked, and the mushrooms were browned, we add the garlic paste and black garlic paste, mixing for 30sec to combine and heat, them deglazed with a few tablespoons of Vermouth.
Once the Vermouth reduced, we added 4-5 tablespoons of Soy and mixed to coat. We allowed this to reduce slightly, then added the Shiitake rub and some SPG, removing the skillet from the heat.
While the mushrooms were cooking, we boiled the pasta per the package directions.
When the pasta was almost done, we returned the mushrooms to low heat and mounted in 2.5oz Balsamic Fig & Caramelized Onion Banner Butter.
The pasta was taken from the pot, directly to the skillet. We added freshly grated parmesan and diced green onions and tossed the pasta in the mushroom soy sauce. If it gets too dry, add some of the reserve pasta water to help the butter and parmesan emulsify.
Please and top with some Ballistic seasoning, diced green onions, and parmesan.
Tools
Smithey Ironworks No. 10 Chef’s Skillet
Board: The Bull’s Black Olive
Knife: Messermeister Custom 8” Chef’s Knife
