- 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
BROWN BUTTER DASHI:
- 250 g butter
- 750 ml still water
- Shiro dashi, to taste
- Mirin, to taste
- White soy sauce, to taste
Prepare 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.
To 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.
Sauté 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.
Cook 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.
Plate the pasta and dress with the burnt scallion dressing. Serve immediately.
Recipe by Mitch Orr