a mother and daughter lifestyle blog

the journal

fresh pasta with mushrooms and fennel

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we are introducing a new series of mini posts on the blog. not much talking, no fuss, just a great recipe. so without further ado we'll just jump right into it.

to feed 4-5 you'll need:

  • 500g fresh pasta (buy from the deli or find our recipe here) - we made very thick fettuccine
  • 1 bulb fennel (with greens)
  • 1 white onion
  • 1 tbsp butter
  • 350g button mushrooms
  • 350g oyster mushrooms
  • 250ml heavy cream
  • 150ml milk
  • 1 shot of pastis or pernod
  • 2 handfuls of baby spinach
  • salt & pepper
  • chives and/or dill as topping
  • parmigiano (optional)

in a large pot, bring salted water to a boil. the fresh pasta doesn't take longer than 3 minutes, so add in the pasta last minute when everything else is ready. if necessary, wash the spinach; cut the fennel into thin wedges and keep the greens for later. peel the onion and chop it finely. clean the mushrooms and - depending on their size - cut them into halves or quarters. they shouldn't be too small so they don't lose too much liquid and go soggy. now heat the butter in a pan and add the onion and fennel once bubbly. once the fennel is golden, add the mushrooms and salt and pepper to taste - cook for about 3 minutes only. at this point, pop the pasta into the ocean water, cook for 3 minutes and drain. turn off the hob and put the pasta back into the pot, add cream, milk, pastis and spinach and mix. when the pasta starts absorbing the cream (should only take 1-2 minutes) carefully fold in the mushrooms, give it a quick stir and serve immediately with fennel greens and chives. we like to top it with a sprinkling of parmigiano but this is totally optional.

k & l