This is a lovely dish which captures the flavours of autumn without being too heavy. Dried Porcini (Porcini is the Italian, the French call them Ceps and the English is Penny Bun) mushrooms should be easy to find in delicatessens or good supermarkets. They add an unmistakable depth of flavour to the dish but lack texture which is why I use some button mushrooms too. If you are lucky enough to get your hands on some fresh then all the better, and of course you could substitute other mushrooms if you wish.
serves 4 people
400g Tagliatelle dry weight
500g baby leaf spinach
150g parmesan cheese
For the sauce
50g dried porcini mushrooms
100ml warm vegetable stock
25ml cold pressed rapeseed oil
200g sliced button mushrooms
100g finely diced onions
4 garlic cloves
4 bay leaves
100ml white wine
50ml Noilly Prat dry sherry
500ml double cream
1g cracked black pepper
What to do:
1. First soak the dried mushrooms in the vegetable stock
2. In a separate large sauce pan sweat the onions in the butter and oil until soft.
3. Add in the garlic cloves peeled and crushed.
4. Add the button mushrooms and sweat a few minutes longer.
5. Next add the Porcini mushrooms and their stock, the wine, sherry, bay, salt & pepper
6. Allow to bubble along for 5 to 10 minutes until the liquid has reduced by about half. Now add the cream and bring back so a simmer.
7. Cook the pasta in lots of boiling salted water until ‘Al dente’. Drain and drizzle with some Bell & Loxton’s cold pressed rapeseed oil.
8. Stir in the washed baby spinach so it just wilts in the heat of the pasta
9. Serve the sauce over with parmesan shavings and a turn of black pepper to finish.
10. Buon appetito!