Pasta, Shiitake, Burnt Scallion

Pasta, Shiitake, Burnt Scallion

By The Weekly  

September 16, 2016

Pasta, Shiitake, Burnt Scallion 0 0 5 0
  • Yields: Serves 1-2


Pasta of your choice (60 g per person)

250 g shiitake mushroom, sliced

1 clove garlic, finely sliced

1 bunch scallions

150 ml grapeseed oil

5 g sugar


100 g butter


250 g butter

750 ml still water

Shiro dashi, to taste

Mirin, to taste

White soy sauce, to taste


1Prepare burnt scallion dressing: Burn the white stems of the scallions over a flame, then slice finely. Slice the green parts finely. Place both in a metal bowl with the sugar. Heat the grapeseed oil until smoking point, carefully pour over the scallions. Mix through, ensuring the scallions are softened and cooked. Season with salt.

2To make brown butter dashi: In a heavy based pot cooked the butter over high heat until nut brown. Add water and season with soy, shiro dashi and mirin. Simmer for 20 mins.

3Sauté the garlic and shiitake in butter in a heavy based pan over high heat. Once nicely cooked and browning add brown butter dashi and a little extra butter. Emulsify into a shiny sauce.

4Cook your pasta in lots of salted boiling water until al dente. Add pasta to pan of shiitake, toss through, check the seasoning and add salt if needed.

5Plate the pasta and dress with the burnt scallion dressing. Serve immediately.

Recipe by Mitch Orr

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