Mushroom Tagliatelle

Recipe by Leila Saffarian

What You’ll Need:

300g dried tagliattelle

3 Tbsp (45ml) olive oil + extra if needed

250g Portabellini mushrooms, sliced

250g large brown mushrooms, sliced

1 tsp (5ml) finely chopped fresh rosemary

2 garlic cloves, finely chopped

1 ½ cups (375ml) fresh cream

Maldon salt & freshly ground black pepper, to taste

¼ cup (60ml) grated Parmesan cheese + extra

¼ cup (60ml) finely chopped flat leaf Italian parsley + extra

Leopard's Leap Culinaria Pinot Noir (2021), to serve

How To Do It:

1. Bring a large pot of salted water to the boil and cook the tagliattelle to your liking.
2. In a large cast-iron pan, heat the olive oil and fry the mushrooms in batches until golden and crisp (remove a few from the pan for garnishing).
3. Once golden and crisp, add the fresh rosemary and garlic and fry for 1 minute until fragrant. Add the cream and reduce to a simmer. Season well with Maldon salt and freshly ground black pepper.
4. Once the cream has thickened and reduced, add a ¼ cup of Parmesan.
5. Add the cooked tagliattele to the mushrooms, along with a ¼ cup (60ml) of the pasta cooking water. Toss together and add the 1/4 cup of chopped parsley.
6. Before serving scatter with the reserved golden mushrooms, some more grated Parmesan, chopped parsley.
7.  Serve with a glass of Leopard's Leap Culinaria Pinot Noir!