You may remember me singing the praises of our next door neighbor from this post. Well, he did it again, folks. Any time you can move in next to an executive chef, I would highly recommend it.
This time, our generous neighbor gifted us a few heads of black garlic, and I was so excited. I’ve never cooked with it, and was most definitely up for the challenge.
I did some research to understand its flavor profile, and how it’s commonly incorporated in recipes. I learned that black garlic is simply regular garlic that has been aged and fermented under high humidity and temperature. This special aging process give it its signature rich umami flavor which is somehow sweet and sour and funky at the same time. The texture reminds me of normal roasted garlic, but smoother.
I decided that black garlic could be a game changer in pasta and let me tell you, it did not disappoint. I love the rich silkiness it lends. It cut the sweet caramelized onion flavor beautifully.
Black Garlic and Sautéed Mushroom Pasta
- 8 oz. farfalle pasta
- 3 tbsp olive oil
- 1 large head of black garlic, mashed
- 5 cloves regular garlic, thinly sliced
- 2 yellow onions, diced
- ⅓ c dry white wine
- 1 tbsp butter
- 5 large white mushrooms, sliced
- ½ tsp kosher salt + more to taste
- Parmesan cheese, grated grated
- Salt boiling water and cook pasta according to package instructions. I prefer my pasta al dente, so I pull it a minute before the lowest recommended time. Reserve 1/4 cup of the pasta water and set aside.
- While pasta is cooking, peel and mash the black garlic. If you have a pestle and mortar, great. If not, a fork in a bowl will do the trick.
- Heat olive oil in sauté pan over medium heat. Add the onion and sauté until starting to turn translucent, about 5 minutes, stirring as needed so as not to burn
- Add the black garlic and regular garlic. Stir to combine. Cook an additional 4 minutes, stirring as needed.
- Deglaze the pan with the wine. Add butter and mushrooms. Stir to combine and cook for 4 minutes.
- Combine the pasta with the black garlic mixture and stir wall to combine.
- Stream in the reserved pasta water one tablespoon at a time until it reaches the desired consistently (I add about 2 tablespoons).
- Add pasta to bowls and top with parmesan cheese. Enjoy!
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