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Bocconcini with shiitake mushroom sauce - A recipe by Epicuriantime.com

Serves: 4

20 minutes

Finely grated dried shiitake adds a big umami boost to this simple pasta.


  • 4 tbsp extra virgin olive oil
    4 shallots, finely minced
    4 cloves garlic, minced
    salt and pepper, to season
    150ml cream
    400g dried bocconcini
    150g shiitake mushrooms
    2 tbsp finely chopped chives
    100g blue cheese. (I use St.Agur)
    1/4 cup grated parmesan cheese


  • 1. Heat the olive oil in a large frying pan over a medium heat and cook the shallots and garlic until fragrant. Add the mushrooms. Season well with salt and pepper and fry, stirring occasionally, for about 10 minutes until very well browned.
    2. Add the cream and simmer for 5 minutes.
    3. While the mushrooms are cooking, cook the pasta according to the packet instructions until just al dente. Drain well and add to the simmering mushrooms, tossing to coat in the sauce for just a minute or two.
    4. Divide the pasta among warm serving plates and, using a rasp grater, scatter the dried shiitake mushrooms on top. Finish with the chives and parmesan cheese and serve.
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Bocconcini with shiitake mushroom sauce

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Comments (2)

Ian(New York, US)says...

I made the Bocconcini with shiitake recipe with crimini and king oyster mushrooms. Turned out perfect


I also use other mushrooms like chanterelles, crimini with shiitakes