Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Thinly slice 20 grams of fresh galangal and 2 garlic cloves, then gently simmer them in 60 ml of extra virgin olive oil over very low heat for 10-15 minutes until fragrant, allowing the oil to cool and infuse further.

2. 2

   Bring a large pot of generously salted water to a rolling boil, then add 350 grams of Paccheri pasta and cook according to package directions until al dente.

3. 3

   While the pasta cooks, slice 400 grams of King Oyster mushrooms into medallions and finely dice 1 shallot and 1 garlic clove.

4. 4

   Heat 20 ml of the infused galangal olive oil in a large pan over medium-high heat, add the sliced King Oyster mushrooms, and pan-sear them for 5-7 minutes until beautifully golden brown and tender, seasoning with 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.

5. 5

   Remove the mushrooms from the pan, add the diced 1 shallot and 1 garlic clove to the same pan, sauté for 2 minutes until softened, then deglaze with 120 ml of dry white wine, scraping up any browned bits.

6. 6

   Pour in 250 ml of vegetable broth and simmer the sauce for 5 minutes until slightly reduced, then return the pan-seared mushrooms to the sauce.

7. 7

   Drain the cooked Paccheri pasta, add it directly to the pan with the mushroom sauce, toss everything together with 30 grams of chopped fresh parsley, and drizzle with the remaining 20 ml of galangal-infused olive oil.

8. 8

   Serve immediately, garnishing each plate with freshly grated 30 grams of Parmigiano Reggiano and an additional pinch of black pepper if desired.