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A delicious, simple autumnal dish just added to our menu by head chef John.  It’s perfect with a glass of Montepulciano – we love Fratelli Barba Colle Morino Montepulciano d’Abruzzo from Bibendum.

Serves 4

  • 1 banana shallot
  • 1 clove garlic
  • 100ml white wine
  • 400ml double cream
  • 500g fettucine
  • 50g girolles
  • 100g ceps
  • 100g parmesan shavings
  • parsley
  • truffle oil
  • salt & pepper

Cook the fettucine in salted boiling water.

Gently fry the chopped shallot and garlic until soft. Add the wine, and simmer until reduced by half.  Next add the double cream and cook until thickened.  In a separate pan, fry off the mushrooms in vegetable oil for a couple of minutes, then add the white wine sauce followed by the cooked pasta. 

Season to taste, and finish with a sprinkle of parsley and drizzle of truffle oil, before topping with shaved parmesan.

 

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