NATURAL HEAVEN HEARTS OF PALM SPAGHETTI WITH PORCINI MUSHROOMS - By Chef Nicola
This wonderful spaghetti dish is a great way to get the umami, savory mushroom hit that people crave. The best thing about it, though, is that the hearts of palm spaghetti means you don’t have to eat high-carb food!
- 3 cups Natural Heaven spaghetti
- ½ cup porcini, dried
- 2 cups warm water, to hydrate the mushrooms
- 1 diced onion
- 2 tbsp olive oil
- 1 tbsp each of:
- Corn start
- First of all, start by washing and draining the hearts of palm spaghetti. We make sure to do this to ensure that the only flavor we’re getting in the final dish is that of the spaghetti itself, not anything that it came into contact with inside the packaging.
- After draining the spaghetti a little, leave it within your strainer to drain as you cook - this will lead to as much liquid leaving the spaghetti as possible.
- Put the dried mushrooms into warm water, and let them rest for twenty-five minutes or so - this should be plenty of time for them to be perfectly tender.
- The final step of the preparation phase of this recipe is to ensure that the onion you’re using has been skinned and properly diced - we don’t want to end up with a little onion skin in the final dish!
- Now that the prep is complete, add the olive oil to a pan and allow it to come to heat - you want the olive oil to be lightly shimmering before you add other ingredients. When the oil’s hot, add the onions and stir them as they cook. Allow them to become a little translucent and fully aromatic - this should take two to three minutes.
- Add the mushrooms, next, and allow them to cook over medium heat for around ten minutes. This should be plenty of time for the flavors within the mushrooms to be released a little into the oil and onion in the pan, mixing everything together delightfully. Add the corn starch after a few minutes of cooking, and mix it into the rest of the food - be sure that it is relatively smooth, with no large lumps of powder in the dish itself.
- Remove the mushroom mixture from the heat, and then use an immersion blender to blend the majority of what’s in the pan. You want to leave a few pieces of a mushroom whole, as that will give you a wonderfully varied texture.
- At this point, pick out any large pieces of mushroom, as you’ll be using them as a garnish later on.
- Put the mixture back over the head, and then toss the low-carb spaghetti into the mixture. Tossing will be the best way to do this, as you may risk damaging the noodles, otherwise. Heat the mixture for around two minutes, simply to bring the spaghetti to eating temperature.
- Plate the spaghetti, and then use the remaining mushrooms as a garnish on the meal - sprinkle a little grated parmesan over the top for some extra flavor.