Mushroom Tagliatelle

By Adam Mead - Former Head Chef, Locale Restaurant
Feature recipe for April 2015

Serves 4

  • 400g fresh pine mushrooms
  • 1 shallot
  • 1 clove garlic
  • ¼ bunch sage, finely sliced
  • unsalted butter
  • vegetable stock
  • 450g fresh (or dry) tagliatelle
  • Parmesan, grated

Bring a large pot of salted water to the boil. Finely dice the shallot and garlic. Thinly slice the pine mushrooms. If using dry pasta, start the sauce at the same time as you drop the pasta into the water. If using fresh, start 4 to 5 minutes beforehand.

Sweat the shallots, garlic and sage in 1 tablespoon of butter. Once the shallots start to turn translucent, add the sliced mushrooms and a further small knob of butter. Gently sweat the mushrooms until they start to break down. Add a ladle of vegetable stock and bring back to the heat.
Once the pasta is cooked, add it to the pan. Over a high heat finish cooking the pasta for a final 30 seconds in the pan. Add stock if the pasta soaks up all the liquid. Toss well off the heat, season and add grated Parmesan to taste.

Enjoy with Vinoque Gamay Noir - Classic Gamay Noir characters of black cherry and briar, light stemmy flavours, plump, dry and frighteningly drinkable.


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