Has anyone ever dined at Tetsuya’s? It’s one of Australia’s top high-end restaurants, where a ten-course degustation will currently set you back $210 per person (beverages not included). It’s the kind of place that books out months in advance – I tried to book a table for two on a Tuesday night 4 months in advance, and lucked out. So I booked it 12 months in advance, and my hubby and I, together with another couple, broke the piggy bank to have dinner there in November 2009. What an night! Although it’s very expensive and will be (for us) a once-in-a-lifetime experience, I can honestly say it was worth the money.
Anyway, enough about the restaurant, this recipe is from the Tetsuya cookbook that I bought, in order to attempt to re-create the wondrous meals in my own kitchen. It’s a stunning book, and while it has alot of ‘weird’ recipes in it that I would never cook (read: not much in the way of cruelty-free), there are a few that we have done so far, and they are surprisingly easy to cook. The book even gives suggestions for matching wines.
The portions sizes for the recipe below are smaller than most people would be used to. The book says it serves 4 entrees, which I made into 2 mains. The servings do appear small, however because there is so much mushroomy goodness, it’s actually quite filling (it’s more like mushrooms with linguine, rather than linguine with mushrooms!).
- 50g linguine
- 30g shimeji mushrooms, sliced (I used porcini, you could also use swiss brown)
- 4 shiitake mushrooms, sliced
- 12 oyster mushrooms, sliced
- 1 clove garlic, finely chopped (I minced mine)
- 2 tbs olive oil
- 1 tbs sake (I used dry vermouth)
- 2 tsp mirin (apparently you can use white wine as a substitute, but I haven’t tried that – I love mirin!)
- 2 tsp soy sauce (I used tamari as I like it’s softer flavour)
- 80mL vegetable stock
- 1 tbs julienned parsley
- salt and pepper
- 2 tbs peeled and diced tomato
- 1 pinch chilli powder
- 1 tsp black sesame seeds (I’ve used white sesame seeds in this recipe before, it worked fine but I do prefer black)
- chives, cut into 2cm lengths (I skipped this bit)
Cook the linguine in plenty of salted boiling water until al dente. Drain.
Saute the mushrooms and garlic in the olive oil. Once the mushrooms have wilted, add the sake, mirin and soy sauce. Add the chicken stock.
When the mushrooms are cooked, add the pasta and parsley, and toss. Taste and adjust the seasoning with salt and pepper. Add the tomato, chilli powder, sesame seeds and chives. Serve immediately.
Wine suggestions: Medium-bodied red, eg. Sangiovese, Rose or Chianti (we had it with Barbera)
Adapted from: Tetsuya by Tetsuya Wakuda