CORDICEPT RECIPES

Name: Cordyceps with Linguine, Shallots, Watercress and Chives
Prep time: 15 min
Cook time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 2 ounces fresh Cordyceps mushrooms (whole); 3 ounces dried (high quality linguine or spaghetti, preferably Rustichella, or Masciarelli); 1 tablespoon toasted breadcrumbs; 2 tablespoons extra virgin olive oil (plus more for finishing); 1 large shallot (cut in half, then juliened thinly); 2 tablespoons fresh sliced chives; 1/4 cup dry white wine; Kosher salt and pepper (to taste); A good handful of fresh watercress (trimmed into 1-2 inch pieces); Dried red pepper flakes (optional, to taste)

CORDYCEPS MILITARIS - FORAGER CHEF

Cordyceps Militaris - Forager Chef image

Serves 2 as a light entree

Provided by Alan Bergo

Categories Appetizer Main Course

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 10

Ingredients

2 ounces fresh Cordyceps mushrooms (whole)
3 ounces dried (high quality linguine or spaghetti, preferably Rustichella, or Masciarelli)
1 tablespoon toasted breadcrumbs
2 tablespoons extra virgin olive oil (plus more for finishing)
1 large shallot (cut in half, then juliened thinly)
2 tablespoons fresh sliced chives
1/4 cup dry white wine
Kosher salt and pepper (to taste)
A good handful of fresh watercress (trimmed into 1-2 inch pieces)
Dried red pepper flakes (optional, to taste)

Steps:

Gently cook the shallot and oil in an 8 inch saute pan, stirring occasionally, until the shallot is wilted and soft. Add the wine and reduce by half.
Add the cordyceps to the pan and wilt, then turn off the heat. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
Drain the pasta, then toss with the mushrooms in the pan. Double check the seasoning for salt, add some of the chili flakes to taste if using, then toss in the watercress and chives, season with a little more olive oil to taste, return the pan to the heat just to warm through, to avoid over cooking the cress and the mushrooms, and divide the pasta between two warmed bowls, garnishing with the breadcrumbs and chives.

CORDYCEPS MILITARIS - FORAGER CHEF

Cordyceps Militaris - Forager Chef image

Serves 2 as a light entree

Provided by Alan Bergo

Categories Appetizer Main Course

Prep Time 15 minutes

Cook Time 20 minutes

Yield 2

Number Of Ingredients 10

Ingredients

2 ounces fresh Cordyceps mushrooms (whole)
3 ounces dried (high quality linguine or spaghetti, preferably Rustichella, or Masciarelli)
1 tablespoon toasted breadcrumbs
2 tablespoons extra virgin olive oil (plus more for finishing)
1 large shallot (cut in half, then juliened thinly)
2 tablespoons fresh sliced chives
1/4 cup dry white wine
Kosher salt and pepper (to taste)
A good handful of fresh watercress (trimmed into 1-2 inch pieces)
Dried red pepper flakes (optional, to taste)

Steps:

Gently cook the shallot and oil in an 8 inch saute pan, stirring occasionally, until the shallot is wilted and soft. Add the wine and reduce by half.
Add the cordyceps to the pan and wilt, then turn off the heat. Meanwhile, bring a pot of salted water to a boil and cook the pasta until al dente.
Drain the pasta, then toss with the mushrooms in the pan. Double check the seasoning for salt, add some of the chili flakes to taste if using, then toss in the watercress and chives, season with a little more olive oil to taste, return the pan to the heat just to warm through, to avoid over cooking the cress and the mushrooms, and divide the pasta between two warmed bowls, garnishing with the breadcrumbs and chives.

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CORDYCEPS MILITARIS - FORAGER CHEF

Serves 2 as a light entree
From foragerchef.com
Reviews 4.7
Category Appetizer, Main Course
Cuisine Italian

Drain the pasta, then toss with the mushrooms in the pan. Double check the seasoning for salt, add some of the chili flakes to taste if using, then toss in the watercress and chives, season with a little more olive oil to taste, return the pan to the heat just to warm through, to avoid over cooking the cress and the mushrooms, and divide the pasta between two warmed bowls, garnishing with the breadcrumbs and chives.

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