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

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