Lara’s Meaty Mushrooms, Silky Pasta and Crispy Garlic Oil

Lara’s Meaty Mushrooms, Silky Pasta and Crispy Garlic Oil Paired with our Conservation Collection Pinotage

Pasta

600g 00 flour

6 free range large eggs

Olive oil

Place flour on a board or work surface, make a well, add eggs, beat with a fork and then work them into the flour with your fingers. Knead until a smooth dough is formed. Leave to rest in the fridge for about an hour. Roll out with a pasta machine.

Mushrooms for Pasta (4 pax)

500g mushrooms in season, sliced

2 onions chopped

4 cloves garlic finely chopped

10 g dried porcini mushroom, soaked in boiling water

4 sprig of thyme

small bunch of fresh parsley

1 tub creme fraiche (250g)

wedge of parmesan

Olive oil and butter

Salt and pepper to taste

I cook everything in batches so nothing gets overcooked. Cook everything in a bit of butter and olive oil.

Sauté the onions until golden.

Sauté the garlic until soft.

Sauté the mushrooms until golden and soft.

Mix all sautéed ingredients together and add the thyme, heat through.

Add your creme fraiche, and heat through.

Cook your pasta in rapidly boiling water for about 6 – 7 minutes, drain, keeping a little of the pasta water.

Stir your mushroom mix in with your pasta, adding a little pasta water and olive oil if needed, serve and top with fresh, chopped parsley and grated parmesan

A perfect meal on it’s own or you can add some sliced, pan fried authentic Chorizo if you prefer.

 

Lara Meter, aka the Food Goddess
www.foodgoddess.co.za