Tagliatelle of Wild MushrOoms

Michael Caines

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Ingredients

Tagliatelle:

30g unsalted butter

10g shallots, chopped

300g chopped wild mushrooms

(morels, mousserons, girolles,

pied bleu and shitake)

½ a lemon

300ml sherry cream sauce

320g tagliatelle

olive oil

salt and freshly ground black pepper

chopped fresh chives

sprigs of fresh chervil

freshly grated parmesan

Sherry Cream Sauce:

100g butter

40g shallots, sliced

5 sprigs of thyme

50g button mushrooms, sliced

100ml dry sherry

100ml chicken stock

100ml cream

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Method

SHERRY CREAM SAUCE:

Take 50g butter and sweat the shallots (without colouring) with the thyme, add the mushrooms and sweat until slippery in texture. Add the sherry and reduce by half. Now add the chicken stock and reduce by half. Add the cream and reduce by half, then whisk the remaining 50g butter into the sauce. Pass through a fine sieve and reserve for later use – it will keep for 3 days in the fridge. Season with salt and pepper.

Tagliatelle:

Melt the butter in a heavy-based pan, add the chopped shallots with a pinch of salt, and cook gently for 3 minutes without colouring. Add the mushrooms and a few drops of lemon juice, stir, then put a lid on top for 2 minutes. Now add half the sherry sauce and bring to a simmer. Season with salt and pepper, then remove from the heat, put the lid back on and leave to stand. Now you are ready to cook the pasta. Bring your pan of water to the boil and add first a little olive oil and then your pasta, stirring once it’s in the pan. Bring back to the boil and cook as the packet directs, until the pasta is al dente. Drain it in a colander, then put the pan back on the stove and add the rest of the sherry sauce to it. Add the cooked pasta and season with salt and pepper.

To Serve:

Using tongs, transfer the pasta to serving plates. Add the chopped chives to the mushrooms and spoon the mushroom and sherry sauce evenly over the top. Finish with sprigs of chervil and grated parmesan.

This dish is delicious – the sherry cream sauce combined with the muskiness of the wild mushrooms and the pasta is a match made in heaven.