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Sausage & Organic Maitake Mushroom Orecchiette

with Garlic Pangritata

Cooking time

30 minutes

Servings

2/4

Calories

1150 /serving

With all due apology to King Oyster, maitake may just be the monarch of the mushroom family. Also known as hen-of-the-woods, these beautiful mushrooms look like intricate folds of forest coral. They’re native to Japan and China, though they’re also commonly grown here in the early autumn. They’re rich in flavour, and are valued for their medicinal properties. But tonight, you’ll be using them in your dinner. Their robust flavour means they pair beautifully with savoury crumbled sausage meat nestled in the divots of ear-shaped orecchiette. Top your pasta dish with crumbled garlic pangritata—that’s garlic, butter and panko breadcrumbs—and parsley for freshness. Throw together a salad with carrot rounds on the side to complete this elegant meal.

We will send you:

  • 300g Mild Italian pork sausage meat
  • 200g Carrots
  • 1 Bunch of parsley
  • 2 Garlic cloves
  • 90g Baby greens (baby spinach, kale or arugula)
  • 1 Organic maitake mushroom
  • 19g Panko
  • 15ml White wine vinegar
  • 30g Vegetable demi-glace
  • 225g Orecchiette
  • 90ml Heavy cream

Contains: Milk, Sulphites, Wheat

You will need:

Medium pot
Strainer
Peeler
Olive oil
Oil
3 or 6 tbsp Butter
Salt & pepper
Large pan
Medium pan
Total Fat
62 g
Saturated Fat
31 g
Sodium
1320 mg
Total Carbs
108 g
Sugars
11 g
Protein
43 g
Fibres
9 g
Preparation
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Boil the pasta
Bring a medium pot of salted water to a boil. Add the pasta to the pot of boiling water and boil, 9 to 11 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), thoroughly drain the pasta. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
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Mise en place & prepare the salad
While the pasta cooks, tear the mushroom into bite-size pieces, discarding the root end. Peel and thinly slice the carrots into rounds; make the vinaigrette by combining with all but a handful of the baby greens. Mince the garlic. Finely chop the parsley leaves and stems. In a small bowl, combine ½ the white wine vinegar and 2 tbsp olive oil (double for 4 portions); season with S&P.
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Cook the sausage & make the sauce
In a large pan, heat a drizzle of oil on medium-high. Add the sausage meat*; season with S&P. Cook, breaking the meat up with a spoon, 4 to 6 minutes, until cooked through and beginning to brown. Add the demi-glace, cream, ½ the parsley and ½ the reserved cooking water. Cook, stirring frequently, 2 to 3 minutes, until the sauce has thickened; season with S&P.
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Make the garlic pangritata
While the sausage cooks, in a medium pan, melt 2 tbsp butter (double for 4 portions) on medium. Cook, stirring frequently, 2 to 3 minutes, until the butter starts to foam; season with S&P. Add the panko and ½ the garlic. Cook, stirring frequently, 1 to 2 minutes, until the panko is toasted. Transfer to a bowl and add the remaining parsley. Wipe out and reserve the pan.
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Cook the maitake mushrooms
In the same pan, heat a drizzle of oil and 1 tbsp butter (double for 4 portions) on medium-high. Add the mushrooms and sauté, 2 to 3 minutes per side, until beginning to brown and soften. Add the remaining garlic and remaining vinegar. Sauté, 30 seconds to 1 minute, until fragrant; season with S&P.
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Finish & serve
To the pan of sausage and sauce, add the cooked pasta. Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce. If the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency. Divide the finished pasta and sausage between your plates. Top with the maitake mushrooms and remaining baby greens. Garnish the finished pasta with the garlic pangritata. Drizzle the salad with as much of the vinaigrette as you’d like and serve on the side. Bon appétit!

*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.