Soba Noodles with Wild Mushroom Sauce Porcini Oil Recipe
Posted on 7th of September, 2011 by Lévana
Guys, here’s what I do, and this is really all it takes. On second thought, let me start by telling you what NOT to do: Buy the insanely expensive deceptively and dishonestly called truffle oil, with not a solitary drop of truffle in it. Now, here’s what I do: I buy porcini powder online, just to make sure I get the best price, a whole pound of it. It doesn’t really need a kosher certification, but it just happens to have one. It will at first seem expensive, until you realize a little goes a long way, a terrific investment. Just a few drops of the infused oil will make your omelets, mashed potatoes, mushroom-based soups, risotto etc… heavenly! Addictive!
You can also make your own porcini oil: nothing to it! Heat up a quart of extra-virgin olive oil gently in a sauce pan, with 1/2 cup porcini powder, until it just barely reaches boiling, then promptly turn off the flame. Your house will fill with a smell that might send you swooning. Pour the mixture into a glass jar. The powder will settle in the bottom, that’s OK. Store the oil at room temperature.
For one pound pasta. I love soba noodles, but of course you can use your favorite pasta. Cook the noodles according to manufacturer’s instructions, with a few added drops oil (any oil, no need to use an expensive one) and a little salt. Make absolutely sure not to overcook, or you will get a sticky mess. Reserve 1/2 cup of the cooking liquid, and rinse the noodles under cold water.
Heat up 1/2 cup porcini oil in a large skillet. Saute 1 1/2 pounds sliced wild mushrooms, (whatever you can afford is OK, no need to set yourself back), until all mushroom liquids evaporate.
Toss the mushrooms, oil and all, with the pasta, the reserved cooking liquid, salt and freshly ground pepper to taste, and sprinkle with lots of minced flat parsley or sliced chives. That’s the whole story: It’s fantastic cold or hot!