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.
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.