Recipe · Mushroom 101
Blewit Brown-Butter Pasta with Pecorino
Vegan swaps insideBlewits have a sweet, almost fruity edge. Unique among our mushrooms. The violet caps fade to tan when cooked but the flavor stays distinctive. Brown butter + pecorino is the move.
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1
Bring a large pot of well-salted water to a boil. Drop the pasta and cook to al dente per package.
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2
Quarter or halve the Blewits depending on size.
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3
Melt the butter in a large skillet over medium heat. Cook, swirling, 4 minutes until the milk solids turn deep amber and it smells nutty — this is brown butter.
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4
Add the sage leaves; they'll sizzle and crisp.
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5
Raise heat to medium-high. Add the Blewits in a single layer. Sear 4 minutes undisturbed.
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6
Add shallot and garlic. Cook 2 more minutes, tossing.
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7
Reserve 1 cup of pasta water before draining.
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8
Add the drained pasta to the skillet with 1/2 cup pasta water and lemon juice. Toss vigorously.
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9
Add the pecorino a handful at a time, tossing continuously, until the pasta is glossy and creamy. Add more pasta water by the tablespoon if needed.
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10
Stir in parsley. Taste, adjust salt.
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11
Plate, top with more pecorino, cracked pepper, and a few extra crispy sage leaves if you saved some.
Steps
More from this mushroom
Other ways to cook Wood Blewit
Pan-Roasted Chicken with Blewit Cream Sauce
Bone-in chicken thighs seared crisp, then nestled into a cream sauce thick with sautéed Blewits, shallots, and white wine. Blewits' violet hue fades but their earthy depth carries the whole dish.
Blewit & French Lentil Stew with Bacon Lardons
A French country stew where Blewits add a deep, savory body to French lentils, anchored by smoky bacon lardons. Long-simmered Sunday cooking; reheats spectacularly through the week.