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Les Marchés Publics de Montréal

Orecchiette with cheeses and portobellos

All recipes |  Main dishes

Orecchiette with cheeses and portobellos, Plats principaux
  • 4 to 6 portions
  • 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

    Ingredients

    • Olive oil
    • 2 tablespoons of butter
    • 2 onions, thinly sliced
    • 1 teaspoon of maple sugar or brown sugar
    • 2 teaspoons of steak spices
    • 2 large portobello mushrooms, halved and sliced thinly
    • 4 cups (1L) homemade or store-bought chicken stock
    • 2 garlic cloves, finely chopped
    • 1 lb (454 g) orecchiette pasta
    • 1 cup (250 ml) 35% cream
    • 1 ½ cups (375 ml) grated fort de l'île-aux-grues cheddar cheese
    • 1 cup (250 ml) grated firm Québec cheese
    • 2 tablespoons chopped chives
    • 2 tablespoons chopped parsley
    • Salt and pepper

    Preparation

    1. 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.
    2. Add the maple sugar and continue cooking for 8 to 10 minutes or until nicely caramelised. Transfer to a plate and set aside.
    3. 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.
    4. 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.
    5. Add the cream and cheeses. Stir until the cheese has melted. Add the onions and mushrooms and mix well. Check the seasoning.
    6. Add the herbs and serve piping hot.

    Variation: you can also replace the chicken stock with vegetable stock.


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