Barbera wines often have a have a high level of acidity. In this food pairing the acidity is balanced by the oil and the cheese, while the savory flavours of the wine are complemented by the exotic earthiness of the mushrooms.

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 (lemom 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.

This dish is an ideal accompaniment to Barbera

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