Labne, mushrooms, and olives come together with Pierre Poivre N7 to make a quick and easy sauce for pasta.

Mushroom & Olive Orecchiette

Name: Mushroom & Olive Orecchiette
Yield: 4
Ingredients: 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; Olive oil; 1/4 cup labne; 2 teaspoons Pierre Poivre; 1/4 pitted black olives, chopped; 1/3 cup crumbled feta cheese

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Servings/Yield

Author:

Lior Lev Sercarz

Ingredients

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
Olive oil
1/4 cup labne
2 teaspoons Pierre Poivre
1/4 pitted black olives, chopped
1/3 cup crumbled feta cheese

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Directions

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.