Pasta with mushrooms, kosho and toasted parmesan rind | Matching Food & Wine
An exciting recipe from Conor Spacey’s Wasted to give an Japanese twist to a simple mushroom pasta - and use up your leftover citrus into the bargain.
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Ingredients
- 20g parmesan rind
- 240g shop-bought fresh pasta - spaghetti is perfect for this. (
- 40g butter
- a splash of rapeseed oil
- 160g mixed fresh mushrooms, thickly sliced
- 3 tsp kosho (see below)
- fine sea salt and freshly ground black pepper
- ½ handful of fresh coriander, chopped
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