The secret to cooking these mushrooms is to keep the pan very hot until you add the final ingredients. They get a lovely golden crust on the outside and retain their meaty goodness.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
750 grams mixed mushrooms
good knob of butter
2 cloves garlic, crushed
2 large ripe tomatoes, roughly chopped
1 tablespoon fresh tarragon leaves
⅓ cup cream
good handful parsley, chopped
sea salt and ground pepper
To serve
400 grams dried pasta, cooked and hot (I used casarecce)
parmesan, for grating
olive oil
METHOD
Thickly slice the mushrooms. Heat the oil in a large sauté pan and when very hot, add the mushrooms (it looks like a mountain but reduces down considerably). Leave to cook for 5 minutes before turning, so they get a lovely golden crust.
Season generously with salt, turn and leave again until reduced in volume and they are starting to release their liquid.
Add the butter and garlic and stir together, then add the tomatoes, tarragon and cream. Let it all bubble up for 5 minutes then stir in half the parsley.
To serve: Combine the hot pasta and the sauce and divide between warm bowls. Top with the remaining parsley, a generous grating of parmesan and a drizzle of olive oil. Serves 4.
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.