Creamy Mushroom Pasta with Spinach & Burrata

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My cravings for burrata started stalking me again. I usually just eat it with toast, but this time I used it to top a creamy mushroom pasta. A super easy and comforting dish now that the temperature is dropping. I’m already looking forward to spring and it’s not even winter yet. Brr!

This recipe serves 2.

Ingredients:

250gr of the pasta of your choice, I used squid ink spaghetti

4 tablespoons of butter

1 tablespoon of olive oil

3 shallots, chopped

2 cloves of garlic, minced

250grs of chestnuts mushrooms, chopped

1 cup of white wine

250grs of cream

60grs of baby spinach

1 burrata

 

Place the butter and the olive oil in a large pan over medium heat. Once the butter has melted, add the shallots and cook them until they become translucent. Then add the garlic and mushrooms. Cook them until the mushrooms are soft.  In the meanwhile, cook the pasta as instructed on the package.

Then add the white wine to the mushrooms and stir until half of it has evaporated. Add the cream, and season with salt and pepper. Cook for a couple of minutes and then add the spinach. Stir until the spinach has wilted. Taste for salt and pepper.

Serve with a piece of burrata. Drizzle some olive oil on the burrata and sprinkle some freshly ground pepper. Enjoy!

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Butternut Squash Barley Risotto with Oyster Mushrooms & Chorizo

 

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I can’t seem to get enough of butternut squash, I just keep buying it every week. I love risotto and this one with barley requires a bit less attention as you can just add all the stock in one go and just stir from time to time.

This recipe serves 2.

Ingredients:

1 Small butternut squash

1 ½ litters of chicken stock

1 white onion, chopped

1 clove of garlic, minced

1 cup of white wine

1 cup of barley

1/3 cup of cream

40grs of grated Parmesan

Chives for decoration

150gr of chorizo, thinly sliced

For the oyster mushrooms:

150grs of oyster mushrooms, chopped if they are too big

3 tablespoons of olive oil

Pinch of garlic powder

Salt

Pepper

 

Slice the butternut squash into chunks. Take the seeds out and place the chunks on a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash. Blend the butternut with the stock until smooth. Set aside.

Saute the mushrooms with the olive oil, garlic powder, salt and pepper over medium heat until golden. Set aside.

In a large pan over medium heat, cook the chorizo until slightly browned and crispy on both sides. Don’t add any oil, enough fat will render out of it anyways. This will only take a few minutes. Transfer the chorizo to a plate lined with paper towels and set it aside. Keep one tablespoon of the fat.

In the same pan where you cooked the chorizo and kept one tablespoon of the rendered fat, cook the onions until translucent over medium heat. Then add the garlic. Cook it for one minute and then add the barley. Cook for two minutes while stirring. Then add the white wine. Stir until most of the wine has evaporated and then add all of the stock blended with the butternut squash.

Let it cook for 40 minutes, stirring from time to time, especially during the last 10 minutes of cooking.

Once the barley is cooked through and most of the liquid has been absorbed, add the chorizo and mushrooms. You can save a few chorizo slices and mushrooms to use later as decoration.

Add the cream and Parmesan. Stir for a few minutes until the liquid has reduced and it has a risotto consistency. Taste for salt. Divide the risotto over two bowls, top with some of the chorizo and mushrooms if you set some aside. Sprinkle some chopped chives and enjoy!

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Chanterelle Quinoa “Risotto” Stuffed Cabbage with Butternut Squash Puree

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The chanterelles were calling my name at the market so I got some and made a quinoa risotto with them. In the spirit of fall, I stuffed savoy cabbage leaves with it and served the rolls over a butternut squash puree.

This recipe makes 8 rolls.

Ingredients:

For the quinoa risotto:

1 ½ cups of cooked quinoa

300grs of chanterelles, brushed clean and chopped

2 tablespoons of butter

1/3 teaspoon of garlic powder

1/3 teaspoon of onion powder

Salt

½ cup of white wine

200gr of crème fraiche

1 bunch of parsley, chopped

40gr of grated Parmesan

Zest of 1 lemon

For the butternut squash puree:

1 medium butternut squash

1/3 cup of cream

Salt

Garlic powder

Onion powder

Celery salt

Extras:

8 savoy cabbage leaves

2 litters of vegetable stock to boil the cabbage

 

Boil the cabbage leaves in the vegetable stock for 20 minutes. Then drain them and trim off the tough part of the outer spines of the leaves. Set aside.

To make the pure, slice the butternut squash into chunks. Take the seeds out and place the chunks in a plate. Cover the plate with plastic wrap and microwave for 9 minutes. Once the squash is cooked, be careful when you remove the plastic wrap so that the steam coming out doesn’t burn you. Spoon out the flesh of the squash and place it in medium bowl. Add the cream, a pinch of garlic powder, onion powder, celery salt and salt. Blend it until smooth using an immersion blender. Taste for seasoning and set aside.

To make the quinoa risotto, melt the butter in a pan over medium heat. Add the chanterelles, garlic powder, onion powder and a pinch of salt. Cook until the mushrooms are lightly golden, about 4 minutes.  You can set a bit of the mushrooms aside for garnishing the plate later.

Add the wine, quinoa and stir until most of the wine evaporates. Then add the crème fraiche, parmesan and parsley. Stir for about 5 minutes, until the parmesan has melted and most of the liquid has evaporated.  Add the lemon zest and mix it. Taste for salt and pepper. Set aside.

Warm the butternut puree in the microwave or in a pan.

Warm the cabbage leaves in the microwave only for a few seconds. Pat them dry with paper towels.

Stuff each leave with about 6 tablespoons of the quinoa. Roll it, tucking in the ends. Repeat for the remaining leaves.

To serve, spread some of the butternut squash puree on each plate. Place a cabbage roll in the middle and garnish with some sautéed chanterelles.

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