Trumpet Royale Mushrooms &  Zucchini with Orecchiette


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Serves 4


In this elegant recipe, the earthy flavor and excellent texture of the mushrooms and the freshness of the zucchini complement each other perfectly, particularly when served over Orecchiette pasta.  It is a flavor and texture match made in heaven, particularly when served with a good Sonoma County Merlot, like the ones produced by St. Francis Winery


2 or 3 young zucchini, cut into ¼ inch thick medallions


About half a pound, (dry weight) Orecchiette or similar pasta


2 tablespoons olive oil

2 tablespoons butter

4 to 6 cloves of roasted garlic, finely minced

2 or 3 large shallots, peeled and minced


About 8 ounces of Trumpet Royale Mushrooms, cut into ¼ inch medallions

¼ teaspoon mixed dry herbs – (Italian seasoning)


½ cup defatted, low sodium chicken broth

¼ cup cream Sherry

A generous grating of nutmeg

A very few, (just a scant whisper) dry chili flakes


About 1 teaspoon of finely chopped fresh dill weed

About 2 tablespoons finely chopped fresh parsley

Fresh coarsely ground black pepper


About 1/3 cup of freshly grated Parmesan


Steam the zucchini only until it is just barely tender.  It should still have a wee bit of crunch to it.  Set aside.  Cook the pasta to desired degree of doneness, drain but do not rinse.  Put in a bowl with a few drops of olive oil and toss gently.  This will keep it from sticking.  Cover and set aside.


Heat the olive oil and butter together in a large, heavy skillet and gently sauté the garlic and shallots until they are pinkish and soft but not yet beginning to brown.  Add the mushroom medallions and herbs and continue to sauté until the mushrooms are hot through and translucent. Again, do not allow them to brown. 


Add the chicken broth, Sherry, nutmeg and chili flakes, toss about gently and cover with a tight fitting lid.  Cook over a medium heat until the mushrooms are tender, three or four minutes.  There should still be some liquid in the skillet.  If not add a bit more chicken broth and heat.  Add the steamed zucchini, cooked pasta, dill weed, parsley and pepper, toss gently and cook over moderate heat only until all is hot through.  Turn out into a serving dish and scatter the Parmesan over it.  Toss gently.  Garnish with sprigs of fresh dill weed.


        Copyright © 2008 - Geraldine Duncann