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Trumpet Mushroom Pappardelle

Chef John Bentley at John Bentley’s Restaurant
Chef John kindly shared this wonderful recipe with us after having a fabulous dinner at his restaurant, John Bentley’s Restaurant, in Redwood City, CA. We hope you’ll try it and post your comments or if you’d rather have the original dish prepared for you, visit Chef John at his restaurant.
http://www.johnbentleys.com/
Cook Time 40 mins
Total Time 40 mins
Course Main Course, Vegan

Ingredients
  

  • King Trumpet Oyster Mushroom Pappardelle (Large tubular shaped).  If you’re in the Bay Area, the mushrooms may be found at Sigona’s Farmers Market in Palo Alto or Redwood City.

Tomato Sauce

  • 6 garlic cloves thinly sliced
  • 3 tbsp extra virgin olive oil (EVOO)
  • 10 roma tomatoes blanched, peeled, and seeded then chopped
  • 1 cup vegetable stock or tomato juice or half of each
  • 1 lemon zested and juiced
  • 6 kalamata olives sliced
  • edemame or fava beans
  • salt and pepper to taste
  • chili flakes optional
  • chive or parsley or your favorite herb to garnish
  • pinch of sugar or preferred sweetener

Instructions
 

  • Slice the mushrooms* length wise on a deli slicer or benriner (Japanese mandolin vegetable slicer).
  • Layer  on a sheet pan lined with parchment paper. As you layer, season with salt, pepper and drizzle very good EVOO. Repeat, up to five layers.
  • Top with another piece of parchment paper and place another sheet pan on top. 
  • Roast in 350 degree oven for 35 minutes. 
  • Remove, juice and all, and place in wrapped container to cool. 
  • When cool you may portion into 4 oz. servings. Once cool, they freeze really well, if you like.

Sauce

  • Heat EVOO gently, add sliced garlic and "toast," being careful not to burn.
  • When garlic is toasted to your liking, stop its cooking by adding the chopped tomatoes, stock, lemon, and olives, and simmer for 20 minutes. 
  • Taste and season. It may need a pinch of whatever ‘sweetener’ you prefer to balance acidity.
  • Finish with edamame, fava or your favorite legume and herb garnish. You may take this in any direction you like.
  • If you’d like, you can choose to finish the dish by sprinkling the top with grated Violife Parmesan, a 100% vegan cheese.

Notes

*If you cannot locate ‘King Trumpet Mushrooms’, you may use any large ‘capped’ mushroom you like, i.e.: portobello, shiitake and slice the cap thinly as well. If you are in the Bay Area, you may have to go to South City Produce Terminal for a case of them, but if you ‘split’ the case with a friend or two, and you want to invest a little time, you will have some easy, quick meals if you portion and freeze.
Courtesy of Chef John Bentley at John Bentley’s Restaurant
2915 El Camino Real, Redwood City, CA
T:  650-365-7777