Pasta with seared wild mushrooms (a mix of chanterelles, oyster + shiitakes) in a tangy black garlic cream sauce. Black garlic is not burnt garlic! It’s garlic that has been aged to achieve a rich subtle sweet taste and a soft dense texture. You can usually find black garlic in specialty food stores.
Serves about 2-ish. In a large saucepan, cook ½ lb. of pasta according to package directions, drain, and return to saucepan + keep warm. Be sure to reserve about a cup of pasta cooking water.
Black garlic cream sauce: In a small saucepan, saute a minced shallot in olive oil over medium-low heat until softened. Add in about ½ cup heavy cream, a light dash of nutmeg and about 5-6 small cloves of black garlic, roughly chopped. Simmer on low heat for about 5 minutes. Add in about ⅓ – ½ cup pasta water and blend with an immersion blender, making sure all the black garlic cloves have broken up and combined with the cream sauce. Salt and pepper to taste. Continue to simmer on super low heat while you cook the mushrooms.
In a cast iron pan, over medium-high heat, sear a few handfuls of mushrooms (sliced or torn to pieces) in olive oil or neutral oil or duck fat until golden brown on one side, about 3-4 min. Toss and cook for another minute. Remove pan from heat + set aside.
Before serving, pour the black garlic cream sauce into the large saucepan with the pasta over low heat. Add in a couple splashes of reserved pasta water to loosen things up if needed. When the pasta is thoroughly coated with sauce and warmed through, stir in the mushrooms to combine. Transfer to a serving platter or two bowls. Top with chives/scallion, lemon zest, chili pepper flakes, and lots of lemon juice + Parmesan. Serve immediately, salt + pepper (and more lemon) at the table to taste.