Black mushroom fideau

Name: Black mushroom fideau
Yield: Serve 4
Cuisine: Spanish
Ingredients: 1.5 litres vegetable stock; few coriander stalks; 2 tablespoons olive oil; 700 g wild and cultivated mushrooms (i.e. chestnut, trompettes, girolles, shiitake), cleaned and cut into pieces; ½ teaspoon smoked paprika; 180 g fideos noodles (or spaghetti); 1 onion, finely chopped; 2 teaspoons tomato puree; 450 g flat mushrooms; 2 tablespoons mild olive oil; 1 onion, chopped; 1 garlic clove, crushed; 150 ml aïoli (garlic mayonnaise) - see PG TIPS; 120 g orzo pasta; 4 tomatoes, blanched, skinned and chopped

Preparation info

Serve
4

Difficulty
Medium

Appears in

Pure Vegetarian

By Paul Gayler

Published 2006

About

A fideau is a Spanish noodle dish, made using fideos noodles. In this recipe, a collection of assorted wild and cultivated mushrooms cooked in an enriched mushroom stock form the base of the dish.

Ingredients

For the Stock

450 g flat mushrooms
2 teaspoons tomato puree
2

Europe
Spain
Vegetarian
Mediterranean
Pasta

Method

For the base stock, place the flat mushrooms and tomato puree in a food processor and blend to a coarse mush. Heat the olive oil in a pan, add the onion and garlic and cook for 2-3 minutes. Add the mushroom mixture and coriander stalks and cook over a high heat for 5 minutes, stirring regularly. Add the vegetable stock and simmer for a further 15 minutes. Strain the stock through a fine straine