Nebrodinis are soft, fleshy Italian mushrooms with a very delicate flavor. In this dish, however, we fous on their amazing texture. Sliced thin, they mimic the texture of fazzoletti pasta, affectionately known as “little handkerchiefs.” Lightly sautéing them, as you would with actual pasta, provides a unique canvas that takes perfectly to this basil sauce. A light tomato sauce would work well, too. If nebrodinis are unavailable, substitute king oyster mushrooms or royal trumpets.
Nebrodini Mushrooms as FazzolettiPrint Recipe
- 1 cup packed fresh basil leaves
- 1 cup Vegetable Stock
- 2 garlic gloves
- 4 tablespoons olive oil
- 1 tablespoon dry white wine
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 1 pound nebrodini mushrooms, wiped clean
- 2 cups halved grape or cherry tomatoes
To make the basil sauce, combine the basil, vegetable stock, garlic, 2 tablespoons of the olive oil, the wine, ½ teaspoon of the salt, and ½ teaspoon of the pepper in a food processor. Puree until smooth and set aside.
Slide the nebrodini mushrooms as thinly as possibly using a mandoline or knife.
Heat the remaining 2 tablespoons olive oil in a large skillet or two large saute pans over high heat. (More surface area will allow for more even cooking on such thin slices.) When the oil starts to ripple, add the mushroom slices. Sprinkle with the remaining ½ teaspoon salt and ½ teaspoon pepper. Allow the mushroom to cook for 6 to 8 minutes, stirring as necessary for even browning.
Add the basil sauce and tomatoes to the pan and continue cooking for 2 to 3 minutes. Remove from the heat and serve.