Food, recipes

Tagliatelle with a sherry and chestnut mushroom sauce.

This doesn’t sound like a usual combination for a sauce, particularly with pasta but I am planning on doing it with a veal steak on top. And it was bloody delicious (even if I do say so myself)! I’m doing it for a private event in a couple of weeks so needed to do a test run to practice the flavours. I have seen a similar sauce served with with a veal steak, potatoes and veg in an Italian restaurant so I didn’t see any reason why the flavours wouldn’t work together. I used a wild boar steak on top of mine tonight as I couldn’t get veal at short notice – bloody first world problems – but I have to say, it was so succulent and tasty, I wouldn’t hesitate to do it again.

The sauce itself was so simple to do. I really wish more people had the confidence or get up and go to make their own sauce for pasta. It’s so easy and you can cram so much flavour into what is otherwise a very average meal. I think fresh pasta is best as it cooks quicker and has a softer texture. The sauce clings to it more and becomes silky. This recipe serves four but can easily be adapted or frozen.

Prep time: 10 minutes.

Cooking time: 30 minutes.

Ingredients:

  • 200g chestnut mushrooms diced.
  • 2 large shallots finely chopped.
  • 2 cloves of garlic crushed.
  • Handful of tarragon finely chopped.
  • Juice of one lemon.
  • 1 tsp smoked paprika.
  • 1 tbsp Worcestershire sauce.
  • 300ml double cream.
  • 100ml medium sherry.
  • Large knob of butter.
  • Salt and pepper.
  • 50g tagliatelle per person.

Method:

  1. Heat the butter up in a large pan and add the shallots and garlic. Cook on a medium heat for 5 minutes.
  2. As the shallots start to soften, add the mushrooms to the pan and cook for a further 5 minutes.
  3. Add the sherry to the pan, along with the tarragon, paprika, Worcestershire sauce and salt and pepper. Cook on a high heat for 5 minutes, or until the sherry has reduced by 3/4.
  4. In the meantime, heat some water in a large pan for the pasta.
  5. When the sherry has reduced enough, turn the heat down low, Add the lemon juice and cook for a couple of minutes.
  6. When you add your pasta to the water (fresh only takes about 4 minutes), add the cream to your sauce, turn the heat up high for 1 minute then remove the pan completely from the heat and set aside for the pasta.  img_2476
  7. When the pasta is cooked, drain it and toss through the sauce.
  8. Serve as it is, or with a steak sliced over the top.

 

Enjoy!

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2 thoughts on “Tagliatelle with a sherry and chestnut mushroom sauce.”

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