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Lior Lev Sercarz
1 pound dry orecchiette pasta
1/4 pound shitake mushrooms, washed and sliced
1/4 pound white button mushrooms, washed and sliced
3 cloves of garlic, chopped
1 onion, peeled and thinly sliced
1/4 cup labne
2 teaspoons Pierre Poivre
1/4 pitted black olives, chopped
1/3 cup crumbled feta cheese
Bring a large pot of salted water to a boil and cook the pasta to al dente.
At the same time, heat some olive oil in a pan and cook the onions and garlic on medium heat for about 3 minutes. Add the mushrooms and increase the heat to medium high. Season with salt and the Pierre and cook for another 5 minutes. Add the labne, olives and a bit of pasta water to obtain a rich and thick pan sauce. Drain the pasta and make sure to keep about 1 cup worth of pasta cooking water. Add the cooked pasta to the pan and mix to coat. Add some pasta cooking water to thin the sauce if needed.
Sprinkle the feta on top and serve.
Cook the pasta, rinse and chill.
Cook the mushrooms with onion and garlic and chill (without the labne).
Mix everything before serving including the feta, olives, olive oil and some lemon juice for a chilled pasta salad.