Wild mush­room and chicken pasta with crispy sage and zuc­chini

Whitsunday Times - - LIFE -

In­gre­di­ents

150g oys­ter mush­rooms, sliced (re­serve 2–4 un-sliced for gar­nish)

150g sliced porta­bella mush­rooms

500g chicken thighs, sliced

1.5cm by 2cm thick

1 large span­ish onion, finely diced

3 gar­lic cloves, diced

1 zuc­chini, shred­ded or spi­ralled

300ml, pour­ing cream

500g pasta (your choice, I use shells)

1 bunch of sage, stalks re­moved

1 bunch mar­jo­ram, pulled from stalks

50g but­ter for fry­ing

50g olive oil for fry­ing

1 cup chicken stock

1 cup white wine

Salt and pep­per to taste

1 tbsp plain flour

Method

Boil a large pot of wa­ter on the stove and pre-cook the pasta In a small omelette pan, melt the but­ter and toss in sage leaves and fry un­til sage be­comes crispy and the but­ter is aro­matic. With tongs, re­move and drain on pa­per towel. Toss in gar­nish oys­ter mush­rooms and brown both sides and drain on pa­per towel. Trans­fer the sage-in­fused but­ter to a large fry­pan and crank up the gas. Add a good lug of olive oil and toss in the mar­jo­ram and fry for a few sec­onds be­fore adding the chicken and fry un­til browned all over and re­move with a slot­ted spoon. Re­serve. Sau­tee the onions, gar­lic and mush­rooms un­til brown all over, toss­ing reg­u­larly. Stir the flour into the stock. This will pre­vent the cream from later split­ting Deglaze the pan with the stock and the wine and sim­mer un­til re­duced by half. Add the cream and chicken and stir through and re­duce by a quar­ter, stir­ring con­stantly. Add a hand­ful of parme­san and toss through. When the pasta is ready, place the zuc­chini into a large colan­der and drain the pasta over the zuc­chini. Once steam dry, add the pasta and zuc­chini back to the pot and pour the pasta sauce over the top and stir through. Gar­nish with crispy sage and sautéed oys­ter mush­rooms.

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