Perciatelli with Shiitake Mushrooms and Fresh Ginger

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Perciatelli with Shiitake Mushrooms and Fresh Ginger

 

3/4 cup olive oil

3 tablespoons sesame oil

3 large onions, cut into 1/4-inch crescent slivers

3 tablespoons light brown sugar

5 cups seeded diced, fresh or canned tomatoes

3 cloves garlic, minced

2 tablespoons tomato paste

1/4 cup balsamic vinegar

1 teaspoon ground coriander

salt and freshly ground black pepper to taste

2 pounds shiitake mushrooms, stems discarded caps thinly sliced

12 ounces domestic white mushrooms, thinly sliced

1 1/2 pounds perciatelli, fat, spaghetti-shaped pasta, cooked according to

package directions and drained

1 bunch scallions, trimmed and sliced on a diagonal

3 tablespoons finely minced fresh ginger

3 tablespoons soy sauce

 

Heat 1/4 cup of the olive oil with 1 teaspoon of the sesame oil in a large

saucepan over medium high heat. Add the onions and cook, stirring frequently,

15 minutes. Stir in the brown sugar and cook a few minutes more to caramelize

the onions. Stir in the tomatoes, garlic, tomato paste, and vinegar. Season

with the coriander, salt, and pepper. Simmer uncovered over medium heat 30

minutes.

Meanwhile, sauté both kinds of mushrooms in the remaining l/2 cup olive oil

with a little dash of sesame oil. This is best done in a large skillet in

batches over medium high heat. Ration the oils between 2 to 3 batches of

mushrooms and cook each batch until the mushrooms are lightly browned and

crisp, rather than moist, 7 to 10 minutes. Add each batch to the tomato sauce

as it is completed.

In a large mixing bowl toss the cooked perciatelli with the scallions, ginger,

soy sauce, and remaining sesame oil. Add the tomato mushroom sauce to the pasta

and toss thoroughly to combine. Transfer the pasta to a large serving bowl and

serve at room temperature.

Makes 8 to 10 servings.

 

 

 

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