Lara’s Meaty Mushrooms, Silky Pasta and Crispy Garlic Oil Paired with our Conservation Collection PinotagePasta600g 00 flour6 free range large eggsOlive oilPlace 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, sliced2 onions chopped4 cloves garlic finely chopped10 g dried porcini mushroom, soaked in boiling water4 sprig of thymesmall bunch of fresh parsley1 tub creme fraiche (250g)wedge of parmesanOlive oil and butterSalt 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