Adapted from “Pure Vegetarian,” by Paul Gayler (Kyle Books). Serves 4.
Ingredients
FOR THE AIOLI
2 garlic cloves
1 egg yolk
3/4 cup olive oil
Pinch salt
Squeeze lemon juice
FOR THE BASE BROTH
1 pound portobello mushrooms
2 teaspoons tomato paste
2 tablespoons mild olive oil
1 onion, chopped
1 garlic clove, crushed
A few cilantro stalks
6 cups vegetable broth
FOR THE NOODLES
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
1 1/2 pounds wild and cultivated mushrooms (such as chestnut, trompettes, shiitake, etc.), cleaned and cut into pieces
1/2 teaspoon smoked paprika
8 ounces ( 1/2pound) fideos noodles or spaghetti
4 ounces ( 1/4pound) orzo pasta
4 tomatoes, blanched, skinned and chopped
Directions
Make the aioli: Crush garlic cloves in a mortar. Add egg yolk and mix. Trickle in olive oil, stirring constantly in the same direction to mix thoroughly. Add salt and lemon juice. Sauce should be thick and glossy.
For the base broth: Place the portobellos and tomato paste in a food processor and blend to a coarse mush. Heat the olive oil in a pan, add the onion and garlic, and cook 2-3 minutes. Add the mushroom mixture and cilantro stalks and cook over high heat for 5 minutes, stirring regularly. Add the vegetable broth and simmer for a further 15 minutes. Strain the broth through a fine strainer and keep hot.
Preheat the oven to 350 degrees. Heat the olive oil in a casserole dish over high heat, add the onions and garlic and cook for 1 minute. Throw in the mushrooms and smoked paprika and cook over high heat for 2 minutes. Pour in the hot mushroom broth and bring to a boil. Stir in both pastas and the tomatoes, reduce the heat to simmer, and cook for 6 minutes. Place in oven for 5-6 minutes to finish cooking and lightly crisp the surface. Serve with the aioli.
