2 – 4 people
- 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
- 400gm tagliatelle pasta
- 100gm Goats cheese
- Cobram Estate Classic Extra Virgin Olive Oil for frying
- 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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