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RECIPES & MORE

EACH MONTH CHEF JOE WILL ADD A NEW RECIPE, FEEL FREE TO ADD IT TO YOUR WEEKLY ROTATION

HOPEFULLY YOU WILL COOK THESE RECIPES AN ENJOY WITH YOUR LOVED ONES

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Bucatini with Mushrooms

1 lb mixed cleaned mushrooms

1 lb fresh or a nice quality dried bucatini

1 ea yellow onion

White miso

1 head black garlic

2 each 4oz balls Maplebrook Farms Burrata

Oregano

Fresh ground black pepper

With the rainy Fall and Winter we had and up and down temps this Spring mushrooms have been amazing. Between getting wild foraged mushrooms, and cultivated mushrooms from some of our amazing purveyors like Fat Moon Farms in Westford and D'artagnan Foods we have been able to serve an appetizing mix.

 

This dish has been on the menu at A Tavola for a few months now and is still one of the favorites. Since there is not much to this dish, think of this less as a recipe and more of a procedure on how to make this tasty dish

 

We start with about 1 pound of fresh cleaned mushrooms ripped into pieces that are a little bigger than bite size pieces. Right now we are seeing lots of shiitake, king oyster, and varieties of beech which give a nice visual and different flavor profiles.

 

We will saute the mushrooms in a skillet on the stove. For this I like to use a wide cast iron pan or something with a heavy bottom. Start by heating olive oil in the skillet over medium heat. The wide pan allows me to add more mushrooms without layering them on top of each other too much (which causes them to steam instead of saute).

Once you add the mushrooms in one layer, sprinkle with some kosher salt, leave them until they start to pick up some color (about 5 minutes). Stir them with a wooden spoon or rubber spatula then spread them back into a layer to turn golden on the second side and add a little more salt.

When your mushrooms are mostly golden brown on all sides, remove those mushrooms from the pan and repeat this process with your remaining mushrooms. While you are cooking your mushrooms bring a pot of salted water to a boil.

When your water is at a boil add your bucatini. Once all of your mushrooms are cooked, take the last of them out of the pan and set aside. Take a heaping tablespoon of white miso and 3-4 cloves of black garlic into the pan still set on medium heat and stir with your wooden spoon or rubber spatula trying to break up the garlic cloves. Once the miso has melted a little and the garlic is broken up, add all of your mushrooms to the pan. 

Add a little of your water from the pasta pot to the pan and create a thick pan sauce. When your pasta is cooked to your liking, drain the pasta water and reserve some of the pasta cooking water in a cup for later use.

Take your pasta and place it into the pan with mushrooms, mix it thoroughly to ensure that the miso and mushrooms get fully incorporated. If needed, add some of the pasta water that you saved to thin everything out a little ( if you didn't save any of the pasta water, you can use some of the brine from the burrata container). Add some picked and chopped oregano to the pan, mix and taste, adjust with salt to your liking. 

Cut your burrata in half and season with salt and fresh ground black pepper. Gently put the pasta and mushrooms onto your plates or platters and top with the half balls of burrata (cut side up). Drizzle the whole dish with a nice olive oil making sure to get some on the burrata. Enjoy with someone you love!

RECIPES & MORE...

EACH MONTH CHEF JOE WILL HIGHLIGHT A RECIPE OR AN INGREDIENT THAT HE IS EXCITED ABOUT FROM THE MENUS. HOPEFULLY YOU WILL TRY THEM AT HOME AND SHARE WITH FRIENDS

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I have been using & buying products  from D'artagnan Foods since I was a line cook back in 2002. For the last 12+ years I have had the same amazing salesperson (hi Mary). They have an amazing online store where you can shop and get the same items sent to your house.

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