Wild Mushroom & Chestnut Tagliatelle
This mixture is really versatile - it makes a wonderful sauce for pasta as here or it can also be used as a filling for ravioli. If you refrigerate it, then it makes a delicious mushroom pâté.
Prep: 30mins
Cook: 20 mins
Serves: 4
Agatha made her own pasta but you don't need to. Bought fresh pasta is fine.
Accompany with Château George 7
INGREDIENTS
Sauce
30g dried porcini mushrooms soaked in hot water for at least 15 min (keep the water)
50g butter
2 shallots, finely chopped
300g chopped mixed mushrooms (e.g chestnut, woodland, portobello)
5 sprigs of thyme, leaves picked
250ml chicken or vegetable stock
2 tbsp double cream (runny, not the extra thick)
200g of cooked chestnut (chopped)
1 tbsp olive oil
Salt
Pepper
Pasta
400-450g home-made or bought fresh pasta.
METHOD
-
Soak the porcini in 150ml boiling water for 20 minutes, then squeeze out and finely chop, keeping the soaking water.
-
Meanwhile, chop the fresh mushrooms and melt the butter in a pan over a medium heat and cook the shallots until pale golden and soft, then add the mixed mushrooms, porcini and thyme and cook until softened.
-
Pour in the stock (but make sure you leave a couple of spoons to one side in case the sauce gets too thick), the porcini water, season, add half of the cooked chestnut, turn up the heat and cook until the stock has evaporated.
-
Take off the heat, and scoop half of the mixture into a bowl. Mix in the double cream, taste for seasoning, and set aside.
-
Blend the other half of the mushrooms + the cooked chestnut into a paste, then mix both sauces to form a creamy but textured sauce.
-
Add more cream if needed and the remaining stock.
-
Serve with fresh tagliatelle.
Serve with a glass (or why not a bottle?) of Château George 7
