Steak and mushroom pasta
This is a delicious and deep flavoured pasta with mushrooms(store-bought or forest-picket) and a nicely seared steak.
We first made this pasta after a Saturday in the forest, picking funnel chanterelles in the autumn sun. And then a second time a couple of days later, and it's confirmed it is as good with both types of mushrooms.
We used broccolini as a green addition, but I imagine zucchini or other veggies would work just as well.
As all of these recipes, do it as you please, we just give examples of how it can be done. Make it yours.
Ingredients
Base ingredients
- Pasta (400g)
- Steak (300g)
- Broccolini (1 package)
- Ruccola (by taste)
- Parmeggiano (by taste)
Sauce
- Shallot (4 small)
- Mushroom (250 g)
- Butter / oil (1 Tbsp)
- Dijon Mustard (1 Tbsp)
- Mushroom / vegetable bullion (1 cube)
- Balsamico (1 Tbsp)
- Fresh sage (10 leaves)
- Garlic (3 cloves)
- Heavy cream (3 dl)
- Pasta water (1-2 dl)
- Salt (to taste)
- Pepper (to taste)
- Marsala wine(optional but good) (1,5 Tbsp)
Instructions
- Put on the pot for the pasta. (remember to save some of the starchy wastewater for the sauce, when its cooking)
- Prep the broccolini by cutting them in half in both directions. And later cook them in olive oil with some salt and pepper, and for a softer feel add a Tbsp of water and ad a lid, stirring occasionally.
- To start the sauce ad butter/oil and the finely chopped shallots to a pan or wok-pan.
- When the shallots are soft add the sliced garlic and sliced mushrooms and let cook until a firm feel before adding some salt and pepper.
- Add some fresh or dry herbs (we used fresh sage), and after a minute or two add the cream together with the dijon, balsamico, Marsala, some of the starchy pasta water and a chopped up bullion cube. And let simmer.
- Fry up the steak until preferred readiness. And when done cut up in thin slices.
- When the sauce has thickened up a bit (it should rather be a teensy bit runny rather then too thick, if too thick simply add som e more pasta water) add the pasta into it and let sit soaking the sauce up.
- Serve on a bed or ruccola and top with parmeggiano.