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News

Mushroom and bacon tagliatelle with a Chardonnay onion sauce



Not that you need an excuse to open a good bottle of wine on a Tuesday night, but if you are still hesitant about enjoying wine on a week’s night, Chef Pieter’s delicious recipe for mushroom and bacon tagliatelle with a Chardonnay onion sauce, should be just the motivation you need! Open the bottle to cook with it and then enjoy the rest with your meal.

An exceptionally versatile partner on the dinner table, Chardonnay is a great choice with the creamy and smokey flavours of the pasta and it complements the caramelised onion beautifully.

Visit our Pinterest board, Snacking and Feasting for some lovely examples of dishing up your bacon and mushroom tagliatelle!

Ingredients

Salt and pepper

Olive oil

Butter

1 brown onion, finely chopped

1 garlic clove, finely chopped

1 tbsp thyme leaves

250 ml Leopard’s Leap Classic Chardonnay

250 g tagliatelle pasta

250 g streaky bacon, sliced in strips

100 g button mushrooms

150 g exotic mushroom mix (shiitake, shimeji, oysters)

80 ml cream cheese

Mixed herbs, chopped (parsley, chives, basil)

Method

Fill a large pot with water, add salt and bring the water to a rolling boil.

Cook the pasta in the boiling water until al dente. Drain the pasta, add a drizzle of olive oil and mix until pasta is lightly coated.

In a saucepan, add a drizzle of olive oil and knob of butter, fry the onion, garlic and thyme. Caramelise over a low heat until golden. Add the Leopard’s Leap Classic Chardonnay and allow to reduce.

Add the cream cheese to the Chardonnay sauce and allow to melt. (A small amount of water can be added if the sauce is too thick).

Heat a frying pan over a high heat and cook the bacon until crispy. Once the bacon is cooked, remove from the pan and set aside.

In the same frying pan, sauté the mushroom in 2 – 3 batches.

Place the pasta in the Chardonnay sauce, add the crispy bacon and mushrooms, allow the sauce to coat the pasta and to heat through.

Season to taste with salt and pepper.

Stir in the chopped herbs.

Serve with a glass of 2014 Leopard’s Leap Chardonnay.

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