Porcini and Chanterelles Spaghetti with Orange Butter and Sage
Three bags full of porcini, chanterelles and king oyster mushrooms fresh from the market and a sudden change of recipe: mushroom gnocchi were on my mind, aromatic porcini finely chopped and mixed into a soft potato dough, but kitchen life doesn't always go to plan. My recipe didn't work out at all. A complete kitchen disaster, which I had to save by turning the gnocchi dough into a completely different kind of dish. Although it ended successfully, I felt exhausted but that's another story and recipe to share another time (soon!).
The frustration about the unexpected failure and my growing appetite could only be cured by my most beloved comfort dish - pasta. Spaghetti with a little finesse, stirred in fruity orange butter - smooth like velvet - I mixed them with my leftover mushrooms. Sautéed until al dente with a topping of woody, crisped sage leaves, they were delicious! I was in peace again, with mushrooms and gnocchi and experimental recipes.
Porcini and Chanterelles Spaghetti with Orange Butter and Sage
Serves 2
spaghetti, cooked al dente, 200g / 7 ounces
butter
olive oil
porcini, cut into 1 1/2 cm / 1/2" pieces, 60g / 2 ounces
chanterelles, cut in half (lengthwise), 100g / 3 1/2 ounces
king oyster mushrooms, cut into 1 1/2 cm / 1/2" pieces, 100g / 3 1/2 ounces
fine sea salt
black peppercorns, crushed in a mortar
fresh sage leaves 15
freshly squeezed orange juice 5 tablespoons
zest of 1 orange, for the topping
Heat 1 tablespoon of butter in a heavy pan and sauté the porcini for 1 minute on high heat until golden. Stir constantly, season with salt and pepper and transfer to a plate. Heat 1 tablespoon of butter in the same pan and sauté the chanterelles for 1-1 1/2 minutes, season with salt and pepper and transfer next to the porcini on the plate. Heat 1 tablespoon of butter and a splash of olive oil and sauté the king oyster mushrooms for 2-2 1/2 minutes until golden brown and with bite, season with salt and pepper and lay on the plate with the other mushrooms. Add 2 tablespoons of butter to the pan and fry the sage leaves on medium-high heat for about half a minute until golden and crisp but not dark, transfer to a plate and pour the orange juice into the hot pan. Scrape off the bits and pieces and add the cooked pasta and mushrooms to the pan. Season with salt and pepper to taste, sprinkle with orange zest (to taste) and crisp sage leaves and enjoy warm.
