RECIPE BY:

Matt Sinclair

SERVING SIZE:

2 – 4 people

INGREDIENTS:

• 3 tbsp butter
• 2 clove garlic, grated
• 2 tsp fresh thyme leaves
• 2 King brown mushrooms, sliced
• 200gm Swiss brown (or button) mushrooms, sliced
• 100gm Oyster mushrooms, roughly torn
• Salt
• 400gm tagliatelle pasta
• 100gm Goats cheese
• Cobram Estate Classic Extra Virgin Olive Oil for frying

METHOD:

• Place a large saucepan of salted water over a medium high heat and bring to the boil.
• To make the ragout, place a large pan over medium heat and add olive oil. Add in the button mushrooms with a pinch of salt and cook for a few minutes, or until they become golden brown. Set aside. Repeat the process with the King Brown mushrooms.
• Meanwhile, in the boiling salted water, cook the pasta to al dente, following the packet instructions.
• Add garlic and olive oil to pan. Add fresh thyme and butter, and simmer for a few minutes. Add the cooked mushrooms, the Oyster Mushrooms and a few tablespoons of the pasta water to the pan. Cook over medium heat until the sauce thickens.
• Once pasta is al dente, drain and serve into bowls. Top with the mushroom ragout and goats cheese.

Our friends at Wine Selectors recommend pairing this dish with a Chardonnay or Sangiovese