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James Cole Bowen

James Cole Bowen is the head chef of the Corner Dairy in Doubleview WA, and previously worked in Perth restaurants Le Rebelle, Restaurant Amusé, Omnia Bisto and Lûmé in Melbourne.

The food at the corner dairy is inspired by the great producers we have available in Western Australia. With no set cuisine style, the food is influenced by the different flavours of places I’ve travelled and lived. This dish was created because we had the most amazing mushrooms grown locally by @themushroomguys which we have just paired simply with fresh pasta, parmesan, and butter. It’s a great dish in winter when the manjimup truffle season starts here in Western Australia.

Serves 4

480g Fresh Parpadelle
400g Mixed mushrooms
(we use a mix of different oyster mushrooms and white shimofuri from @themushroomguys but use whatever you can find, torn or cut into bite sized pieces)
4 Cloves of minced garlic
150g Unsalted butter
50ml White vermouth
50ml Dry white whine
5 Sprigs of lemon thyme
Juice of 1 lemon
Flake salt
Vegan Kombu Dashi (optional)

Pour enough vegetable oil to coat the bottom of a large pan. When the oil starts to smoke, add in the mushrooms, season with salt and sauté until all the water is cooked out of them.

Turn down to medium heat and add 100g of butter and the minced garlic. Let the butter brown, but don’t let it burn. Once the butter is toasty and brown add in the vermouth, white wine and lemon to stop the cooking. Add in the last 50g of unsalted butter and the picked lemon thyme.

Cook the pasta in boiling salted water for 1 minute and then add back into the pan with your sauce with a splash of pasta water. Continue to cook everything down for 2 minutes until the water is reduced to a sauce-like consistency. Remove from the heat and toss everything through until the sauce coats the pasta and starts to thicken.

Taste and season with salt, kombu dashi (optional) and more lemon juice if required. Twirl pasta into 4 bowls, add parmesan,and serve!