Maëlan, our in-house carpenter and joiner, also happens to love cooking. Once a month, he prepares lunch for a bunch of us - the lucky few - at work. It’s a tradition that we absolutely love, and we thought it was high time to share some of his dishes with our community.
His recipes are all about going back-to-basics. They’re easy, super tasty, well balanced and can be ready in less than 20 minutes, which is perfect because we’re all pretty busy anyway. Everything is prepared right here in our communal kitchen at Bellerose HQ.
Working instinctively, Maëlan doesn’t obsess over getting the quantities just right and in that same style, he usually adds or drops an ingredient as he goes along. Keeping it simple works, as it leaves room for creativity. We hope you can add some of yours too !
And now, we’ll let the man himself do the talking. Tell ‘em, Maëlan !
OYSTER MUSHROOM PASTA. For 2, ready in 20 minutes.
For the newest edition of Fast Food, I wanted to go for something seasonal and super tasty (of course!). Oyster mushrooms are easy to find from October until January and that’s something we should all take advantage of because they’re an excellent source of energy and vitamins. Perfect for this cold and drizzly time of the year.
Tip : the pancetta chips can be served separately, so vegetarians can opt out of those.
1.
Fry the pancetta in a saucepan until it becomes nice and crunchy, then take it out. Fry the shallots in some olive oil and add the mushrooms (cut into two or three), let them cook with the lid on.
2.
As soon as the mushrooms are tender, take the lid off and turn up the heat, to reduce the cooking juices.
3.
Add the garlic (whole!) and rosemary, then deglaze by adding the chicken broth little by little.
4.
Once the broth has been absorbed, add the cream and some parmesan cheese.
5.
Cook your pasta and drain it when done.
6.
Add the pasta to your mushrooms, after that add the pancetta.
7.
Add salt and pepper and put the rest of the shaved parmesan on top.
Enjoy!
Pictures : Louis Vielle
Words : Bjorn Dossche
