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Orecchiette with Mushrooms, Spinach & Pecorino

Orecchiette with Mushrooms, Spinach & Pecorino

Orecchiette with Mushrooms, Spinach & Pecorino

Serves 4

400g La Genuina orecchiette
Extra virgin olive oil (EVO)
20g Lewis Road Creamery butter
100g shallots, thinly sliced
5 garlic cloves, thinly sliced
1 Tbsp fresh thyme leaves
250g button mushrooms, thinly sliced
100ml dry white wine
20g Gigante porcini , soaked in 50ml hot water, rinsed and finely chopped
200ml Sabato vegetable stock , thawed
300ml cream
1 bunch spinach leaves, washed and chopped
Sea salt and freshly ground black pepper
100g Pecorino Romano
Small handful of baby rocket or micro greens, to garnish
Drizzle of Giuliano Tartufi white truffle infused EVO (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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