Italian mushroom potpourri on linguine

Ingredients for 2 servings:

• ½ m.-sized vegetable onion(s)
• 1 small cauliflower
• 40 g carrot(s)
• 2 tbsp extra virgin olive oil
• 150 g shimeji mushrooms
• 120 g linguine
• 3 tbsp sour cream
• 3 tbsp white wine, semi-dry
• 1 tsp chicken stock powder, strong bouillon
• 1 pinch(s) nutmeg, freshly grated
• 1 pinch(s) black pepper, from the mill
• 2 tbsp celery leaves finely chopped, fresh or frozen
• 12 tomato slices
• 2 pinches of salt
• 8 grapes, dark blue
• 4 pinches of white sesame seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes

The spicy mushroom mixture pairs perfectly with the sweet grapes and fruity tomatoes. Recipe from Piedmont, Italy

Cut off one end of the onion, halve it crosswise, peel the cut end, and cut into small pieces. Rinse the cauliflower, add it to boiling salted water, and cook for 5 minutes. Do not discard the cooking water. Let the cauliflower cool slightly, then process it into small florets with short stems and cut the stems into small pieces. Wash the carrot, cut off both ends, and peel it. Using a coarse grater, grate the appropriate amount from the bottom. Add the carrots to the boiling salted water and cook for 3 minutes, drain, keep warm, and set the salted water aside for the linguine. Remove the bottom part of the shimeji mushrooms, including the substrate and mycelium. Separate the mushrooms, cleaning them with a brush if necessary. Cut off the long stems and halve them, using the caps to serve. Heat the oil in a casserole dish. Add the onion and fry until it begins to brown. Add the mushrooms and carrots, mix, and simmer for another 2 minutes, then add the cauliflower and simmer for another 2 minutes. Add the linguine to the boiling salted water and cook for 10 minutes until al dente (see the cooking instructions on the package). Meanwhile, mix the sour cream with the white wine and chicken stock powder. Deglaze the pot with this mixture. Cover and simmer gently over low heat. Season the mushroom potpourri with nutmeg, pepper, and salt. Prepare the garnish ingredients. Cut a washed tomato crosswise into 12 slices. Lightly salt these and place them on the leaves. Halve 6 grapes lengthwise, remove the seeds, and place them on the tomato slices. Strain the linguine. Add 3-4 tablespoons of the cooking water to the mushroom potpourri. Add the fresh, washed, and chopped celery leaves and mix. Divide the linguine among the serving plates and add the mushroom potpourri. Place a grape in the center. Sprinkle the tomato slices with some sesame seeds and serve warm.