The King of (Grilled) Mushrooms

"Chi mangia bene, vive bene" ... we learnt this phrase from a couple of incredible Italian nonagenarians last week. And how better to "mangia bene" than to eat King Mushrooms.

In our recent foray to Ferraro Foods we managed to get our hot little hands on what has become one of our favourite mushrooms - the King Trumpet Mushroom, otherwise known as Pleurotus eryngii. It's the largest of the oyster mushroom genus and oh my, does it provide a toothsome feast.

One of our favourite ways of cooking this mushroom is to slice it longitudinally into 3mm slices, marinade it overnight (or at least 3-4h), grill it and serve it on a bed of pasta aglio olio pepperoncino. As a rough guide, 1 large mushroom is good for 1 serving.

Grilled King Mushrooms
Ingredients:

3 large King Mushrooms

Marinade:

• 2 Tabsp Olive Oil
• 2 Tabsp Dark Soy Sauce
• 1/2 tsp smoked paprika
• 1/2 tsp dry mustard powder
• Freshly ground sea salt (amount depends on how salty your soy sauce is)
• Freshly ground black pepper

Method:

1. Combine all the ingredients of the marinade
2. Slice mushrooms lengthwise into 3mm thick slices
3. Pour marinade over the mushrooms
4. Turn mushrooms over periodically to ensure all surfaces are coated
5. Grill under a hot grill till nicely brown on both sides

While mushrooms are on the grill, prepare your pasta of choice

Pasta Aglio Olio Pepperoncino
Ingredients

• Pasta for 3
• 1 Tabsp finely chopped garlic
• 3-4 Tabsp olive oil
• 1 tsp chilli flakes
• 2 Tabsp finely chopped parsley

Method:

1. Prepare 3 portions of pasta according to package directions but make it very al dente
2. Whilst pasta is boiling, heat 3 Tabs olive oil in a skillet
3. Add the chopped garlic and chilli flakes and fry till garlic is fragrant but not brown
4. Drain pasta, reserving about 1.5 cups of pasta water
5. Add pasta to skillet, with about 1 cup of pasta water, add parsley and mix well with chilli - garlic mixture. 
6. Bring to boil and test pasta for done-ness (this is why you want to remove the pasta from the water when it is just short of "done" - cooking it in the sauce for another 2minutes or so makes it much tastier, without getting soggy. And if you have good "bronzato style" pasta, the sauce sticks on the rough surface and makes for a much tastier mouthful)

Serve mushrooms on top of pasta, top with a poached egg if desired and generous parmesan shavings. Mangia!