Posted by Darby on April 8, 2009 under Barbera, Main | 
Tagliatellli are long flat noodles well suited to a sauce made with chunks of musrooms.
This mushroom recipe is based on a recipe by Jamie Oliver, the Naked Chef.
Shop around for a for a mixture of mushroom types, the more variety the better. You could do this with common field mushrooms but try some others such as portobello mushrooms, oyster mushrooms, swiss browns, girolles, or shitake.
Use fresh tagliatelli, rather than the dry, but dry packet pasta will do at a pinch.
Ingredients
- 250g fresh tagliatelle
- 150-200g mixed mushrooms see above
- 2 tablespoons of olive oil
- A clove of garlic
- Pinch of chilli powder (optional)
- A lemon (lemon juice has an affinity with mushrooms)
- Salt and some pepper
- Quarter cup of grated Parmesan cheese
- Handful of parsley, roughly chopped
- 50g Butter
Method
- Chop or tear the mushrooms into small pieces (Don’t wash them, brush them with a cloth if necessary)
- Using a large pan quickly fry the mushrooms in hot olive oil, tossing and turning as you go, add some salt, reserve some for the end
- Add the crushed garlic and chilli powder
- Cook for 5 minutes and add the juice of the lemon. Remove from heat
- Meanwhile cook the pasta in hot salted water until al dente.
- Toss the drained tagliatelli through the mushrooms add the cheese, butter and parsley.
- Toss throughly and serve.
Wine Suggestion
This dish is an ideal accompaniment to Barbera wines. These wines are usually medium bodied and savory with enough flavours to marry with the variety of tastes in this dish.
Posted by Darby on under Barbera, Main |
This recipe is supplied by Wendy Lawson of Catherine Vale Wines in the Hunter Valley. She suggests serving it with Catherine Vale Barbera.
These “olives” are not olives at all. They are rolled stuffed slices of veal. Maybe they resemble cigars rather than olives.
Serves 4 | Preparation Time 20 minutes | Cooking Time 25 minutes
Ingredients:
* 4 thin veal escalopes
* 1 shallot, chopped
* 30 ml double cream
* 6 large mushrooms
* 50 g butter
* 200ml chicken stock
* 30 ml oil
* Salt and pepper
Method:
1. Trim and wash mushrooms. Dry and chop finely or in a food processor
2. Melt butter and gently sauté the shallot and the mushrooms. Season with salt and pepper and allow the water from the mushrooms to evaporate and then stir in the double cream (stir constantly to prevent sticking to base of pan). Reduce a little and then set aside to cool.
3. Gently flatten escalopes between 2 sheets of cling film with the flat of a large knife.
4. Remove cling film and season with salt and pepper. Place mushroom cream filling down the centre of each escalope.
5. Roll up and secure with kitchen string
6. Heat oil and seal the meat rolls on all sides until lightly browned all over.
7. Transfer to a medium oven to finish cooking, turning them from time to time to ensure even cooking.
8. Add chicken stock to remaining cream filling, then beat in the butter and allow it to reduce somewhat. Check and adjust seasoning and serve poured over the ‘olives’ when they are cooked through.
Wine Suggestion
A light to medium red wine is indicated for this dish. Barbera is a good choice and you should try this recipe with Catherine Vale Barbera from the Hunter Valley.
Posted by Darby on April 3, 2009 under Appetisers, Arneis, Tapas |
Marinated Mushrooms Recipe
These mushrooms can be served as a first course on their own but are better as part of an antipasto platter. The drained mushrooms can also be tossed through a green salad. They need at least a few hours to marinate, but are best after a day or two in the refrigerator.
Ingredients
Serves 2 as entree, 4-6 as part of a platter
- 250g small button mushrooms
- Half cup of good olive oil
- Juice of a lemon
- 2 tablespoons of chopped fresh herbs (chives, tarragon or parsley are great)
- 2 cloves garlic
- A couple of peppercorns or other spices
Method
Heat oil gently and infuse with the garlic. Meanwhile halve or quarter the mushrooms according to size. If they are small and you are doing them a day ahead you can leave them whole.
Remove oil from heat and add the mushrooms. Mix well and allow to cool. Add lemon juice, herbs, and spices. Allow to marinate in a glass bowl, preferably for 24 hours. Bring to room temperature before serving.
You can store these for up to a week in a glass jar in the fridge. In this case don’t put the fresh herbs in until you are ready to serve the mushrooms.
Wine suggestion
I love a crisp Arneis wine with antipasto. In this food pairing the wine often has enough oomph to go with the varied flavours from the various ingredients.
