It’s like a multi course meal in a one timer experience in a magnificent spoonful that I call One Shot Shiitake Egg Fettuccine.
I have always loved watching great chefs create beautiful food, artistically prepared, lovely to look at and absolutely delicious. Top ranked restaurants presenting delicately on a plate, a canvas of passion, color, textures, simplicity and placement. But that is not all then you are taken on a ride of culinary finesse, tantalizing your taste buds, surprise after surprise of flavors just when you thought it was done another texture, another taste catches you. The plate is served and you think wow this is absolutely beautiful preparing your body to receive, the you don’t want to disrupt the art, but can’t because the aroma is intoxicating pulling you in to finally taste the food. I want to create a dish like that.
I had to dust off this recipe. It has been sitting on the shelf for a while. It was created by us for a contest put on by Mushrooms of Canada. When I heard about the contest I immediately had a vision of a dish in a spoon. We had found these beautiful spoons and I wanted to create a multi course meal in a one timer experience I call One Shot Shiitake Egg Fettuccine.
My mind putting together the array of ingredients, a good quality fettuccine, fresh shiitake mushroom native to China, said to have ten times the flavor of that of a button mushroom. Perfect for what I want to create. Combine dried oyster and portobello for added texture and taste, fresh herbs such as basil, parsley, chives, sage leaves. Some minced garlic and onion which is always a great flavor enhancer to any mushroom dish along with a good white wine for de-glazing.
To top this magnificent spoonful, a farm fresh, free range organic egg, beautifully boiled, then crumbled, bringing that rich in color and texture, that will lead you into the depths of this recipe, mushrooms fettuccine and all. The first wave a combination of crisp fried sage and crumbly rich yolkiness of the egg, spike of Spanish paprika. The second hit transitions between the intensity and meatiness of the shiitake, waltzing with the texture and earthiness of the oyster and portobello mushroom, drunken with the acidity of the white wine, combined with the starchy but not pasty mouthful of the fettuccine, nicely al dente, nutty, wheaty, giving this one shot the finale it deserves: harmony, balance, elegance, as the flavors keep coming back and forth, tongue dancing in your mouth playing with the tastes and texture of this creation, wanting more, another shot and then there were two, lol. I enjoyed myself immensely making this one shot shiitake egg fettuccine spoon. I drive myself pretty hard when it comes to creativity, and I am proud of what I have made, and it also tastes really good, a bonus. There is always this fear of not good enough, but channeled well, leaves the door to new creations, recipes and dishes. I am not finished with this one shot idea thing. Stay tuned!
We dedicate this one to all of you who take the time to share time with us supporting us in our passionate endeavor, and to all those foodies out there pushing the envelope of flavors and textures, inspiring us, a token of our gratitude.
Song of the day: “Soul meets Body” by Death Cab for Cutie.
P.S. take the time to listen to this song, for me it epitomizes the birth place of creativity and art in all its forms.
Take care, and enjoy!Print
- 4 medium shiitake mushrooms
- 1 tbsp dried mixed mushrooms (Oyster and Portabella)
- 2 tbsps chopped onion
- 1 tsp minced garlic
- 2 fresh basil leaves, chopped
- 1/4 tsp fresh parsley
- 1/4 tsp fresh chives
- 3 tbsps extra virgin olive oil
- 1 tbsp wild mushroom infused olive oil
- 1/4 cup whipping cream
- 1/4 cup vegetable broth
- 1 tbsp white wine
- 1 boiled egg
- 4 sage leaves, fried
- 50 g fettuccine
- pinch of paprika
- salt and pepper to taste
- Soak dried mushrooms in warm water for about 15 minutes. Rinse and set aside.
- Wash and chop fresh mushrooms. Put an egg on boil for 15 minutes.
- Put 8 cups of salted water to boil.
- In a sauté pan heat up 2 tbsps olive oil, toss in onion and garlic, and cook till onions are translucent. Add fresh and dried mushrooms and sauté for about 5 minutes. Add salt and pepper. Add the white wine and vegetable broth. Cook for an additional 5 minutes. Add whipping cream and simmer till sauce thickens a bit. Set aside.
- Put fettuccine in boiling salted water and cook as per package instructions. Drain fettuccine and put in sauté pan with mushroom and cream sauce, leaving some mushrooms aside for garnish.
- Chop boiled egg in half, separate the white and the yolk. Finely chop the white and hand crumble the yolk.
- Take a fork and a spoon and spin fettuccine into a nice bundle and place in serving spoons, leaving enough room for mushrooms and egg.
- Place some of the remaining sauteéd mushrooms and cream sauce on top of fettuccine, spoon a dash of the chopped egg white on top of the mushrooms, forming a bit of a well. Place the crumbled egg yolk into the egg white well. Sprinkle with paprika, garnish with more mushrooms and fried sage leaves.
- Serve and enjoy.
- Serving Size: 4 shots with leftovers for seconds
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