Orecchiette with Mushrooms, Spinach and Pecorino
100g shallots, thinly sliced
5 garlic cloves, thinly sliced
1 Tbsp fresh thyme leaves
250g button mushrooms, thinly sliced
100ml dry white wine
20g soaked in 50ml hot water, rinsed and finely chopped
1 bunch spinach leaves, washed and chopped
Sea salt and freshly ground black pepper
100g (Senese or Romano)
small handful of baby rocket (arugula) or micro greens to garnish
a drizzle of (optional)
Place orecchiette in nearly boiling salted water. Simmer until al dente (approx 15 minutes). Drain, toss through some EVO and set aside.
Heat EVO and butter in a heavy-based frying pan over a low heat and cook the shallots until soft. Add the garlic, thyme and button mushrooms and cook until the mushrooms have softened and the liquid has reduced. Add wine and simmer until the liquid has evaporated.
Add the porcini mushrooms and stock and simmer until the liquid has reduced by half. Stir through the cream and spinach and simmer for 2-3 minutes. Remove the sauce from the heat and check the seasoning.
Stir the drained orecchiette through the sauce. Serve with a good sprinkle of the pecorino and a grind of black pepper. Garnish with the rocket leaves/microgreens and a drizzle of white truffle oil if desired.
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