Oyster Mushrooms and Mortadella Sauce with Pasta

This is a recipe from 3 star Chef Witzigmann. I had a seasonal problem to get all the ingredients, but nearly made it. A great dish for lunch or dinner.

He cooked the tiny pasta he used like a risotto in the chicken stock. My method was different, but still very delicious.

Recipe for 2:

120 g small pasta, 600 ml chicken stock

1 shallot, 1 clove of garlic, 1/2 tdp dried thyme, salt and pepper, some lemon juice

1/2 red bell pepper, 200 g oyster mushrooms, 50 g Italian mortadella, Parmesan, 2 hands full of baby spinach

50 g Edamame beans (broad beans were nowhere to be found), parsley, olive oil, 2 tsp creme fraiche, 40 ml white wine

Cook the pasta in the chicken stock and save some of the liquid for the sauce. 

Chop shallot and garlic and fry it in olive oil. Add the mushrooms and give them a couple of minutes. Season.

Now add the chopped mortadella and the beans. Now in with the wine, the creme fraiche and some pasta water.

Next are the diced bell pepper and spinach. Let it wilt. You may need to add more stock.

Check the seasoning and stir in the pasta.

Finish with some parsley and Parmesan.