Pasta, mushroom leek tarragon - ecnivo/Recipes GitHub Wiki

By me! With inspiration by Gordon Ramsay

Serves two.

Ingredients

  • 6 mushrooms, cremini (or equivalent)
  • EVOO, 1 Tbsp
  • One garlic clove
  • One leek
  • 200 mL Chicken stock (or alternative)
  • 60 mL = 1/4 cup heavy cream (optionally double the amount for richer sauce) (optionally substitute 30g butter)
  • 2 sprigs fresh tarragon
  • Pasta (make it either fresh or according to package directions)

Steps

  1. Wash and slice mushrooms.
  2. Add EVOO to saute pan, and heat to medium.
  3. Add mushrooms, a bit of S&P, and cook until browned. Don't stir.
  4. Meanwhile, wash and chop leek: cut quarters lengthwise (but not along the whole length, so they stay together at the base). Rinse dirt and silt away, then slice. Discard ends.
  5. Lower heat to med/low, add leek to pan with mushrooms. Mince and add garlic. Stir. Cook leek until it's lost moisture (this concentrates the flavour).
  6. This is the time to start boiling pasta water + making fresh pasta.
  7. Add chicken stock, deglaze, and let reduce slightly.
  8. Add 1/4 cup heavy cream. It'll bubble and thicken up almost immediately.
  9. Remove from heat if waiting for pasta.
  10. When pasta is done, put it into the sauce and mix. Add pasta water (probably 60-120 mL = 1/4 to 1/2 cup) and cook down as required to thicken sauce. Pasta itself should turn a little darker colour due to absorption of the sauce.
  11. Add salt + pepper to taste, and top with chopped fresh tarragon. Suggestion: Serve with garlic bread.

Gallery

PXL_20240131_062154974