Radiatori with mushroom sauce, spinach sauce and gorgonzola foam

This pasta dish combines strong mushroom aromas with delicate spinach sauce and airy Gorgonzola foam. You serve an elegant, vegetarian main course with depth and structure. Perfect for a gourmet menu in the Tyrol culinary region.

Ingredients for 4 people

Pasta

400 g radiatori
Salt for the cooking water

Mushroom sauce

350 g mixed mushrooms
1 shallot
1 clove of garlic
50 ml white wine
150 ml vegetable stock
40 g cold butter
Olive oil
Salt
Pepper
Fresh thyme

Spinach sauce

200 g leaf spinach
1 small shallot
150 ml vegetable stock
30 g butter
Salt
Nutmeg

Gorgonzola foam

120 g Gorgonzola
150 ml milk
30 g butter

Note

You can use any pasta. For example tagliatelle, paccheri, penne or homemade ribbon noodles.

Preparation

Mushroom sauce

Clean the mushrooms dry and cut them roughly.
Heat olive oil strongly and fry the mushrooms vigorously.
Add shallot and garlic.
Deglaze with white wine and reduce.
Pour in vegetable stock and let everything simmer for a few minutes.
Mount with cold butter.
Season with salt, pepper and thyme.
Blend about half finely and leave the rest chunky.

Spinach sauce

Sauté shallot in butter.
Add spinach and let it wilt.
Pour in vegetable stock.
Blend everything finely.
Season with salt and nutmeg.
Keep the sauce warm.

Gorgonzola foam

Heat milk.
Add Gorgonzola and let it melt.
Mount with butter.
Whip airy with an immersion blender. Do not boil.

Finale

Cook the pasta al dente.
Add it directly to the mushroom sauce and toss.
Fold in fresh spinach.

First, spread the spinach sauce as a base on the plate.
Place the tossed pasta in the center.
Top with Gorgonzola foam.
Serve immediately.

Professional tips

Fry the mushrooms in a wide pan. They must not lie on top of each other. This way they develop roasted aromas instead of water.

Salt the mushrooms only at the end. This keeps them juicy and prevents them from releasing water.

Reduce the white wine almost completely. This leaves only the aroma.

Mount the sauce with cold butter. This gives shine and binding.

Keep the Gorgonzola foam below 80 degrees Celsius. If it boils, it separates.

Plate on pre-warmed plates. This keeps the sauce stable.

This pasta dish shows how you can create depth with few ingredients. Earthy mushrooms, fresh spinach and spicy Gorgonzola complement each other clearly and harmoniously. You serve an elegant vegetarian main course that convinces both in a gourmet menu and à la carte in the Tyrol culinary region.