Tagliatelle of wild mushrooms
Michelin-starred chef Michael Caines' wild mushroom tagliatelle recipe is a perfect autumnal pasta dish. Serve as a starter or vegetarian main course to wow your dinner party guests.
This dish is delicious – the sherry cream sauce combined with the muskiness of the wild mushrooms and the saffron pasta is a match made in heaven.
I make my tagliatelle with saffron so it looks lovely and yellow, but you don’t have to. I don’t use oil here, as I’m not looking to work the dough into shapes – I just want to dry the pasta out, which is my preferred way to store this pasta.
Planning ahead: Make your tagliatelle and dry them the day before you need them.Make the sherry sauce in advance. Lovely cream sauce that can also be made with white wine in place of the sherry.
|300g||chopped wild mushrooms (morels, mousserons, girolles, pied bleu and shitake)|
|300ml||sherry cream sauce (see ingredients below)|
|320g||tagliatelle pasta dough (see ingredients below)|
|salt and freshly ground black pepper|
|chopped fresh chives|
|sprigs of fresh chervil|
|freshly grated Parmesan|
|For the sherry cream sauce:|
|5||sprigs of thyme|
|50g||button mushrooms, sliced|
|For the tagliatelle pasta dough (makes 600g):|
|2||packets of saffron|
|500g||plain 'oo' flour|
You will need a food processor.
Learn how to make pasta with Michael Caines in this video tutorial:
To make the pasta dough:
Put the saffron and water into a saucepan and bring to the boil, to dissolve the saffron. Leave to cool. Put the whole eggs and egg yolks into a bowl and add the saffron liquid, stirring well. Sieve the flour with the salt and place in a food processor. With the motor running, slowly add the liquid until the mixture has a sandy texture. Stop the machine, remove the lid, scrape down the sides, then test the texture by bringing the mixture together in your hand. If it’s too dry, put the lid back on and add some more liquid. Once you have the required texture, remove from the food processor and bring together on a floured work surface. Allow to rest for 30 minutes, then roll out using the pasta machine.
To make the sherry cream sauce:
Take 50g butter and sweat the shallots (without colouring) with the thyme, add the mushrooms and sweat until slippery in texture. Add the sherry and reduce by half. Now add the chicken stock and reduce by half. Add the cream and reduce by half, then whisk the remaining 50g butter into the sauce. Pass through a fine sieve and reserve for later use. Season with salt and pepper.
For the main dish:
Melt the butter in a heavy-based pan, add the chopped shallots with a pinch of salt, and cook gently for 3 minutes without colouring. Add the mushrooms and a few drops of lemon juice, stir, then put a lid on top for 2 minutes. Now add half the sherry sauce and bring to a simmer. Season with salt and pepper, then remove from the heat, put the lid back on and leave to stand.
Now you are ready to cook the pasta. Bring your pan of water to the boil and add first a little olive oil and then your pasta, stirring once it’s in the pan. Bring back to the boil and cook for approximately 3 minutes, until the pasta is al dente. Drain it in a colander, then put the pan back on the stove and add the rest of the sherry sauce to it. Add the cooked pasta and season with salt and pepper.
Using tongs, transfer the pasta to serving plates. Add the chopped chives to the mushrooms and spoon the mushroom and sherry sauce evenly over the top. Finish with sprigs of chervil and grated Parmesan.