Mushroom Gravy over Parsnip Pappardelle

Posted by Jessi Paul on

Mushroom Gravy over Parsnip Pappardelle

Not just a smoothie ingredient, Colostrum is the perfect addition to our savory Mushroom Gravy over Parsnip Pappardelle. It's the ideal dish when you're in the mood for something a bit fancier — whether you're cooking for one, two or many.  You'll be surprised and delighted by the rich and complex flavors in this meal!

Traditional pasta dishes can leave you feeling bloated and uncomfortable. Quite the contrary, this dish is crafted with a Colostrum-miso paste that supports healthy digestion and fortifies the gut.

Add your favorite mushrooms — wild-crafted or purchased from your local farmers market or grocery store. We love shiitake, chanterelle (pictured below) and maitake.

*WILD FOOD HIGHLIGHT*

If you enjoy foraging for wild mushrooms, they make a delectable addition to this recipe! Surthrival co-owner Daniel Vitalis detailed a recent maitake harvest on his Instagram — complete with a super handy pro-tip — and we've shared with you below for some wild mushrooming inspiration!

 

A handful of pale color-morph Maitake — also known as Hen of the Woods (Grifola frondosa). It’s mushroom season here in Western Maine, and this week we paddled our canoe through a riparian oak forest, looking for Hen of the Woods at the base of their host trees. While our toothed mushrooms, like the Bear’s Head, are at peak season, I was about a week late getting out for Maitake. We spotted many specimens from the boat, both with the naked eye and glassing with binoculars, but upon closer examination, almost all were a few days past their prime. These in the photo, however, were found growing in a deep recess that had eroded from beneath the primary root branches of an oak on the riverbank. They came away from the roots exuding a lot of water, a good indicator that they are at peak freshness. I surmise that their pale color — distinctly different from the browns and grays of the rest of this specimen — was due to their growth in a cavern shielded from exposure to direct light.

We brought them home, sautéed them with onions and served with wild rice and some fresh whitetail tenderloin (from a recent nuisance permit I filled for a local farmer). Delicious! *Pro-tip* These mushrooms typically grow year after year on the same tree. Finding a Maitake past it’s prime alerts you to a possible food source for the following autumn. Utilize the GPS in your phone by enabling location services on your photos — then take a picture of the mushroom or its remnant. Now you’ll have a geo-tagged image you can use to navigate back there the following season!

 

 

INGREDIENTS:

2 tbsp Ghee
2 cups (4 ounces) Fresh Mushrooms, sliced thin
1/2 cup Minced Onion
8 ounces Chardonnay
16 ounces Chicken or Vegetable stock
1/2 cup Surthrival Colostrum powder
1 tbsp South River Adzuki Bean Miso
1 large Carrot (see notes)
1 large Parsnip (see notes)
1 tbsp Chopped Herbs ~ Parsley, Oregano, Thyme
1 Bay Leaf
2 tsp Butter

INSTRUCTIONS:

Use a peeler to create “noodles” with the parsnip and carrots. Peel lengthwise in long strips to resemble pappardelle pasta. As you peel each vegetable, turn it to create as wide of a noodle as possible. Set aside. (If you'd like to sub in a healthy heirloom grain pappardelle pasta for a more traditional dish, skip the previous steps!) Mix together the colostrum and miso paste with a little stock or water until a spreadable paste is formed. Set aside.

In a large sauce pot, melt the ghee over medium-high heat. Add the onions and cook until translucent. Add the mushrooms and cook until they begin to brown, roughly 4-5 minutes.

Pour in the chardonnay and reduce by half. Once reduced, add the stock and bay leaf. Simmer until the liquid reduces and begins to thicken. Add the noodles and allow them to cook, whilst stirring often. When the noodles are tender, remove from the heat and stir in the colostrum-miso mixture, fresh herbs, and butter. Continue to mix until all is well incorporated. Enjoy!


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