Maitake Mushrooms and Italian Basil | KCET
Maitake Mushrooms and Italian Basil
Guest Chef: Daniel Bruce. Japan and Italy provide Ming's master pair. Maitake mushrooms and Italian basil are two pantry regulars that are fast becoming favorites. On today's SIMPLY MING, Ming uses them to create a "Confit" Maitake Mushroom Salad with Tomato Carpaccio and Maitake Fettuccine with Basil-Macadamia Nut Pesto. Then, the pair hit Philadelphia with Ming's " Philly Cheese Steak" with Maitake Mushrooms and Yukon Gold Potato Fries. Finally, the great Daniel Bruce of Meritage will join Ming using today's dynamic duo in his Pan Seared Salmon with Maitake, Italian Basil, Sweet Corn and Watercress Sautee.
Maitake Fettuccine with Basil-Macadamia Nut Pesto
Yield: Serves 4
5 cloves of garlic
½ cup toasted macadamia nuts
1 bunch Italian basil, save a few leaves for garnish
½ cup shaved Parmesan Reggiano, save a bit for garnish
1/4 cup extra virgin olive oil
1 head of maitakes, florets and stems peeled and sliced
1 pound fettuccine pasta, cooked al dente
extra virgin olive oil for cooking
- In a food processor fitted with blade combine: garlic, nuts, basil and cheese. With machine running slowly add the oil until all combined, taste for seasoning.
- In a pan coated with oil, sauté maitakes until soft.
- Add pasta and pesto to the pan and toss to combine.
- Serve with a garnish of shaved cheese and basil.
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