Smoked Mushroom Cavatelli

ROASTED OYSTER MUSHROOM CAVATELLI with smoked mushroom nori broth, fresh tarragon and finely grated parmesan.

This dish was thought up by Mathiss, head chef at Public Wine Shop, and is a delicate blend of earthy and umami. This pasta pairs very well with a glass of chardonnay villa blanche or a similar wine and is perfect for a date night. The cavatelli in this dish was hand rolled by Mathiss and definitely elevates the dish when made fresh, but if you're short on time store bought works too.

Ingredients:

Broth -

• 1 teaspoon cold smoked mushroom broth
• 1 garlic clove diced
• half an onion, diced
• 1 cup of water
• sprinkle of dried nori (add more for a stronger nori flavour)
  

Tip: if you have any fresh mushroom offcuts you can add them to boost the mushroom flavour of the broth

Pangrattato - 

• 1 slice of sourdough
• 1 tablespoon butter
• 1 garlic clove, minced
• Zest of 1 lemon 
• Sprinkle of salt

Pasta -

• 300g fresh cavatelli or 200g dried
  
• 200g fresh oyster mushroom
• 2 teaspoons olive oil (enough to lightly coat fresh mushrooms) 
• 2 garlic cloves, peeled
• 1 tablespoon of olive oil (for garlic oil)
• 1 fresh shallot
• 2 tablespoons white wine
• 1/2 cup of pre-made broth (add more if needed)
• 1 tablespoon butter
• Tarragon for garnish
• Pre-made pangrattato
• Parmesan 

Method:

1. In a small saucepan, add 1 cup water, garlic, onion, mushroom broth powder, and nori. Simmer for 30 minutes, and once cooled slightly, strain and set aside. 

2. While broth is simmering, use a food processor to blitz sourdough into fine bread crumbs. Heat butter in small pan, add bread crumbs, salt and lemon zest and toss until golden and crispy. Add garlic towards end and sizzle for 1-2 minutes. Set aside.

3. Chop fresh oyster mushrooms into bite sized segments, lightly oil and roast in the oven at 200 degrees for 10 minutes or until golden. Set aside.

4. In a large pot or wide pan, gently simmer peeled garlic cloves in olive oil over low heat for 15 minutes.

5. While garlic is simmering, finely dice the shallot. Once oil has finished simmering, add shallot and roasted mushrooms.

6. Degrease with white wine, then add broth and a tablespoon of butter.

7. Drop fresh cavatelli into a large pot of salted boiling water and cook for 2-3 minutes (follow directions on packet if using store bought pasta) 

8. While pasta cooks, finely dice tarragon. Then add cooked pasta into pot with pasta sauce and toss together. Taste and add salt if needed. 

9. Serve out pasta into two bowls, sprinkle with tarragon, pangrattato and some finely grated parmesan. Pour yourself a glass of wine and enjoy!