Sometimes the simplest dishes are the most flavorful. With just a few ingredients, this dish allows the best of the season's mushrooms to shine. Enhanced with some of our Cordoban olive oil and sonoma sea salt, this black pasta is as delicious as it is beautiful.
16 ounces of squid ink pasta
16 ounces of somen noodles
3 Tbs extra virgin olive oil
1 clove of garlic, crushed
2 cups of trumpet mushrooms, sliced lengthwise
2 cups of black japanese mushrooms, roughly chopped
1/2 cup of heavy cream
zest of one lemon
Extra virgin olive oil for serving
Grated Parmigiano Reggianno for serving
In a large pot, heavily salt around a quart of water (we use our Sonoma Sea Salt) and heat until boiling. Add squid ink pasta and cook for 4-6 minutes, until al dente. Remove the pasta from the pot and set aside, reserving 1/2 cup of the pasta water. Repeat the process with somen noodles, cooking for 2 -3 minutes before removing them from the pot.
Heat a heavy bottomed skillet over a high flame. Add 3 tablespoons of olive oil and heat until searing hot. Add garlic and black Japanese mushrooms and saute until dark and fragrant, about 3 minutes. Remove from heat and set aside. Repeat the process with trumpet mushrooms, cooking for 2 minutes. Remove from heat and set aside.
Add 2 tablespoons of olive oil to the skillet and heat until shimmering. Return mushrooms to the pan and add heavy cream. Stir until sauce begins to thicken, about one minute. Add the pasta and the noodles to the sauce with some of the reserved pasta water and toss to coat the noodles in the sauce.
To serve, plate pasta immediately and top with grated parmesan, a drizzle of olive oil and salt and pepper to taste.
Recipe + Styling | Karen Mordechai