Recipes Shared in the Sip With Nikki Podcast

Episode 83: Pairing Night Part 2: The Feast with Dr Hoby Wedler

Hoby and Justin’s Goat cheese pasta with Porcini Mushrooms

Ingredients:

1 ounce dried Porcini mushrooms

2 medium shallots

1 large log of goat Chevre

1 pound long pasta, dried or 24 ounces fresh. Shape is whatever you desire.

Instructions:

Reconstitute the dried mushrooms by soaking them in hot water or hot broth for 20 minutes

Drain the mushrooms and save the liquid you used to reconstitute them.

Boil a pot of water that you salt so that it tastes like seawater.

In a large heavy, bottom skillet, sauté chopped shallots in approximately 2 tablespoons of olive oil. Once translucent, add the mushrooms which had been reconstituted and sliced.

Let the flavors melt over low medium heat for about 10 minutes.

Meanwhile, boil your pasta, according to package instructions. Al dente is best!

Add the goat cheese in approximately four installments to the mushroom shallot mixture

Drain your pasta and add to the pan with the mushrooms, shallots, and goat cheese.

Finish the dish with as much as you desire of the mushroom soaking liquid. Simmer over medium heat for a few minutes until all the flavors come together. Serve and finish with any garnish of your choosing. Basil, mint, etc. It is also delicious to finish with a good olive oil on plate.

Featured Wine Pairing: Sollevato Fortunato Red Blend or Sangiovese