Spaghetti or your favourite long pasta with chanterelle mushrooms, fresh herbs and roasted garlic wine sauce, matched with a glass of Holm Oak Pinot Noir.

 

Bec Duffy has enjoyed cooking using this recipe found on the Forager Chef.

Prep time Cook time Roasting garlic
45 mins 15 mins 30 mins

Ingredients

  • 250g dried spaghetti or linguine
  • 2 large bulbs of garlic
  • Fresh garden herbs to taste, preferably a mix of basil, parsley, thyme, or sage, all chopped together
  • 1/2 cup white wine
  • 1/2 cup chicken stock
  • 2 large shallots (85g), julienned
  • Pinch of crushed chilli flakes
  • 230 – 340 fresh chanterelles* depending on availability roughly chopped, small buttons left whole
  • Grated pecorino cheese or parmesan to taste
  • 6 tablespoons unsalted butter

Chanterelle mushroom pasta in a bow

Method

Roast the garlic

Step 1 – Peel the skin off the garlic. Cut the stem end off the bulb of garlic to reveal the cloves and make them easier to press out. Wrap the bulb of garlic in foil, then bake at 175C for 20 minutes, turn off the oven and allow them to continue cooking with the residual heat until cool. The cloves of garlic should be soft and supple. Squeeze out the garlic, mash to a paste and reserve.

Chantrelles and Pasta

Step 1 – Rinse the chanterelles under cold water to clean them and allow them to soak up moisture (counter-intuitive but actually a good technique for them).

Step 2 – Warm the chanterelles in a dry pan with the onions, cooking until the chanterelles have given up their juice and are wilted. Add the roasted garlic paste and crushed chilli flakes.

Step 3 – Add the wine and reduce by half, then add the chicken stock. Meanwhile, cook the pasta in lightly salted water until al dente, add to the pan, along with the butter and herbs and cook for a minute, tossing the pasta to incorporate the sauce and thicken it a bit.

Step 4 – Test the seasoning for salt and pepper, adjust as needed.  Pull the pasta out of the pan with tongs, twirl the noodles into four warmed pasta bowls, spoon the mushrooms and juices over them, garnish with more pecorino and serve.

Holm Oak Wizard Pinot Noir

*Porcini or Shiitake mushrooms may be substituted if chanterelles are unavailable

Want more ideas on what to do and where to eat in Tasmania?  Read our blog

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