Recipe: Decadent Mushroom Pasta
Paul Nash, the head chef at The Conservatory at The Cellars-Hohenort in Cape Town, shares his favourite winter recipe: a creamy mushroom pasta.
Nothing satisfies winter hunger like a great pasta dish. Add porcini mushrooms to the mix and you have a delicious recipe that is perfect for an indulgent night in.
This creamy mushroom pasta is a winter favourite of chef Paul Nash's of The Conservatory at The Cellars-Hohenort in Cape Town. Once you've tried it yourself, you'll understand why.
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The Conservatory at The Cellars-Hohenort Mushroom Pasta
- 1 cup dried porcini mushrooms
- 1T butter
- 2T extra virgin olive oil
- 2T chopped shallots
- 2T chopped garlic
- 1 cup white wine
- 1 cup full cream
- 2 cups vegetable stock
- Salt and pepper, to taste
- Fresh lemon juice, to taste
- 1/2 cup grated Parmesan
- 2T chopped fresh parsley
- 500g tagliatelle pasta
To rehydrate the mushrooms, place them in a bowl with two cups of water and let them soak for about 15 minutes. The water should be warm, but not boiling hot. Drain the water from the mushrooms and slice into pieces, reserving the stock to add to your sauce at a later stage.
Heat a pan over a medium heat and add the butter and olive oil, then the shallots and garlic, and sauté until golden brown. Add the hydrated chopped mushrooms and the white wine, and reduce the liquid in the pan by about a third.
Add the cream, the mushroom stock and the vegetable stock, and simmer the sauce until reduced and the desired flavour has developed. Season to taste with salt and pepper, and add a squeeze of fresh lemon juice to break the richness of the cream.
Cook the pasta, according to the instructions on the packet, until al dente.
Just before the pasta and sauce are ready to serve, add half the Parmesan to the sauce and remove the pan from the heat. Stir in the cheese, add the chopped parsley and serve with the cooked pasta. Top with additional Parmesan, to taste.
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