These orecchiette are somewhere between risotto and Mac & Cheese. The pasta cooked in this way in the broth becomes very tasty! You can use wild mushrooms or any other variety of mushroom. Choose a cheese such as Louis d'Or, Zacharie Cloutier, Chemin Hatley or Alfred Le Fermier.
A recipe by Josée Robitaille
Preparation
- Heat a drizzle of olive oil and the butter in a large frying pan over medium-high heat. Add the onions, season and cook over a medium heat for about 10 minutes, stirring regularly, until lightly browned.
- Add the maple sugar and continue cooking for 8 to 10 minutes or until nicely caramelised. Transfer to a plate and set aside.
- In the same pan, over medium heat, heat 3 to 4 tablespoons of olive oil and add the spices. Add the portobellos and cook for 8 to 10 minutes or until the mushrooms are tender. Set aside.
- Bring the stock and garlic to the boil in a large saucepan. Add the pasta and cook over a medium heat, uncovered, stirring regularly, for 10 minutes or until the stock is almost completely absorbed.
- Add the cream and cheeses. Stir until the cheese has melted. Add the onions and mushrooms and mix well. Check the seasoning.
- Add the herbs and serve piping hot.
Variation: you can also replace the chicken stock with vegetable stock.
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