Skip to content
Do you want to verify your address?
If yes, please complete:
To access this new feature, we need to validate your account information to ensure the confidentiality of your metro&moi account.
Enter the postal code where you receive your metro&moi reward cheques so we can validate your identity.
Go back to homepage Go back to homepage

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
Important!

Are you sure you want to empty your cart?

FREE in-store pickup! No code required. Shop Now!

Under Ontario law, you must be 19 years of age or over to purchase alcohol products. In submitting your order, you are representing yourself as being of legal drinking age in Ontario. In accordance with AGCO regulations, valid government photo ID will be requested upon pickup. If you are unable to verify your age by presenting valid identification at the time of pickup, all alcohol ordered will be removed from your order.
Pimiento Cacio e Pepe with King Oyster Mushroom in a Soy Sauce Beurre Blanc https://www.metro.ca/userfiles/image/recipes/null PT15M PT30M PT45M
Boil pasta in salted water.Drain, reserving 3/4 cup of the pasta cooking water.Cut ¼ inch slices of the center of the cut king oyster mushrooms.On a low heat, add miso, soy sauce and stock and swirl the pan.It should be bubbling gently. Add butter and swirl till emulsified and melted.Gently sweat mushrooms without coloring.Melt 2 Tbsp. butter in a pan.Add pepper and pimiento to cook, swirling pan till toasted, about 1 minute.Add ½ cup reserved pasta water and bring to a simmer.Remove pan from heat, add pasta, remaining butter, and cheese.Swirl and toss until cheese melts and sauce coats the pasta.Add more pasta water if sauce seems dry.Place mushrooms in a concentric ring on plate, sauce with remaining white butter.Twirl pasta till it forms a “nest” and place on top of mushrooms, ensuring the mushrooms are peeking out from underneath.Garnish with fresh thyme leaves, chives, pimiento, and Pecorino Romano on top.
1
0 0 0 0
kosher salt 1/4 lb (125 g) fresh pasta egg tagliolini 1 king oyster mushrooms (3 slices) 1 Tbsp. (15 mL) butter 1 tsp. (5 mL) white miso 1 Tbsp. (15 mL) chicken stock (or vegetable) 1/2 Tbsp. (7 1/2 mL) light soy sauce 3 Tbsp. (45 mL) butter, cubed 1 tsp. (5 mL) cracked black pepper 8 1/2 oz (240 g) pecorino romano cheese Romano (cut into a ribbon microplane) to garnish 1/2 tsp. (3 mL) allspice pimiento 1/2 tsp. (3 mL) fresh thyme leaves 1 tsp. (5 ml) choppd chives

Pimiento Cacio e Pepe with King Oyster Mushroom in a Soy Sauce Beurre Blanc

Rate this recipe
0 Vote
1
serving
0:15
Preparation
0:30
COOKING
0:45
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

  • kosher salt
  • 1/4 lb
    (125 g)
    fresh pasta egg tagliolini
  • 1
    king oyster mushrooms (3 slices)
  • 1 Tbsp.
    (15 mL)
    butter
  • 1 tsp.
    (5 mL)
    white miso
  • 1 Tbsp.
    (15 mL)
    chicken stock (or vegetable)
  • 1/2 Tbsp.
    (7 1/2 mL)
    light soy sauce
  • 3 Tbsp.
    (45 mL)
    butter, cubed
  • 1 tsp.
    (5 mL)
    cracked black pepper
  • 8 1/2 oz
    (240 g)
    pecorino romano cheese Romano (cut into a ribbon microplane) to garnish
  • 1/2 tsp.
    (3 mL)
    allspice pimiento
  • 1/2 tsp.
    (3 mL)
    fresh thyme leaves
  • 1 tsp.
    (5 ml)
    choppd chives
Imprimer ma sélection

Preparation

Boil pasta in salted water.

Drain, reserving 3/4 cup of the pasta cooking water.

Cut ¼ inch slices of the center of the cut king oyster mushrooms.

On a low heat, add miso, soy sauce and stock and swirl the pan.

It should be bubbling gently. Add butter and swirl till emulsified and melted.

Gently sweat mushrooms without coloring.

Melt 2 Tbsp. butter in a pan.

Add pepper and pimiento to cook, swirling pan till toasted, about 1 minute.

Add ½ cup reserved pasta water and bring to a simmer.

Remove pan from heat, add pasta, remaining butter, and cheese.

Swirl and toss until cheese melts and sauce coats the pasta.

Add more pasta water if sauce seems dry.

Place mushrooms in a concentric ring on plate, sauce with remaining white butter.

Twirl pasta till it forms a “nest” and place on top of mushrooms, ensuring the mushrooms are peeking out from underneath.

Garnish with fresh thyme leaves, chives, pimiento, and Pecorino Romano on top.

Source : Foodland Ontario

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.