Torchio, Matsutake, Vin Jaune Recipe
Make Torchio, Matsutake, Vin Jaune Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Pasta & Base
Matsutake & Aromatics
Vin Jaune Sauce
Finish & Garnish
Method
Pasta & Base
- 1
Boil pasta
Bring a large pot of water to a rolling boil. Add 2 tablespoons sea salt. Cook the torchio pasta until just shy of al dente (about 9–11 minutes depending on package). Reserve 250 ml (about 1 cup) of pasta cooking water, then drain the pasta and set aside.
Matsutake & Aromatics
- 2
Prepare mushrooms
Clean matsutake by brushing off dirt and trimming the tough stem base. Slice caps and stems lengthwise into 3–5 mm slices so they retain texture.
- 3
Sauté aromatics
In a large sauté pan over medium heat, add 1 tablespoon neutral oil and 25 g unsalted butter. When the butter foams, add minced shallot and sauté 1–2 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
- 4
Cook matsutake
Increase heat to medium-high and add the sliced matsutake in a single layer. Let them sear without stirring for 1–2 minutes to develop color, then toss and cook another 1–2 minutes until just tender. Season lightly with salt and a few grinds of pepper.
Vin Jaune Sauce
- 5
Deglaze & reduce
Carefully add 100 ml Vin Jaune to the hot pan to deglaze, scraping any browned bits from the bottom. Let the wine reduce by about half over medium heat (2–3 minutes) to concentrate flavor.
- 6
Build sauce
Add 150 ml chicken or vegetable stock and bring to a gentle simmer. Stir in Dijon mustard and 80 ml heavy cream. Simmer gently until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning with a teaspoon lemon juice and salt/pepper as needed.
Combine & Finish
- 7
Mount pasta in sauce
Add the drained pasta to the pan with the matsutake and Vin Jaune sauce. Toss to combine over medium heat. Add reserved pasta water, a little at a time (start with 60 ml), to reach a glossy, clingy consistency — you may not need the entire amount. Cook together 1–2 minutes so the pasta finishes cooking and the sauce coats the torchio.
- 8
Enrich & cheese
Reduce heat to low. Stir in 40 g grated Parmigiano-Reggiano until melted. Add the remaining 25 g cold unsalted butter in cubes and swirl to emulsify into a silky sauce. Adjust seasoning with salt and freshly ground pepper to taste. If the sauce seems too tight, add another splash of reserved pasta water.
- 9
Plate & garnish
Divide the pasta among 4 warm plates. Spoon additional matsutake and sauce over the top. Finish with a light sprinkle of lemon zest (optional), the snipped chives or chervil, and an extra grind of black pepper. Serve immediately.