- Lunch |
- Dinner
Bar Merenda's Pine Mushroom Tagliatelle
- 10 MINS
|
- 10 MINS
|
- Serves 4
This seasonal recipe comes from the team at Bar Merenda and featured in our poster collaboration. Pine mushrooms, with their meaty texture and earthy, nutty flavour, are a true autumn delicacy in Australia, usually appearing in the cooler months after the first rains. If you're lucky enough to spot them at your local grocer - trust us, this is one of the best and easiest ways to enjoy them!
“In Autumn, we get most excited about Pine mushrooms. And is there anything better than a big comforting bowl of egg yolk pasta, mushrooms and butter when it’s cold outside?” – Clare Ainsworth, Bar Merenda.
This seasonal recipe comes from the team at Bar Merenda and featured in our poster collaboration. Pine mushrooms, with their meaty texture and earthy, nutty flavour, are a true autumn delicacy in Australia, usually appearing in the cooler months after the first rains. If you're lucky enough to spot them at your local grocer - trust us, this is one of the best and easiest ways to enjoy them!
“In Autumn, we get most excited about Pine mushrooms. And is there anything better than a big comforting bowl of egg yolk pasta, mushrooms and butter when it’s cold outside?” – Clare Ainsworth, Bar Merenda.
Ingredients
- - 500gm Pine mushrooms, sliced
- - 5 cloves garlic, minced
- - 5 sprigs thyme
- - 1/4 cup chopped parsley
- - 250ml dry white wine
- - 200gm butter
- - 100ml Olive oil
- - Parmesan
- -400g egg yolk tagliatelle
Steps
- Bring a pot of salted water to the boil.
- Heat olive oil and 100g butter in a fry pan, add garlic and thyme. Once starting to brown add mushrooms and toss until golden. Deglaze with wine.
- Once water is boiling, add pasta. Cook for desired time and retain a small cup of pasta water before draining.
- Add a spoonful of pasta water, more butter and pasta to your mushroom base and toss well, continuing until the sauce is emulsified and glossy. Serve into bowls and finish with chopped parsley and Parmesan.
