The joys of winter: Mushroom pasta with creamy white wine sauce

Freshly picked mushrooms

It’s been a while since I’ve posted anything. In the mean time the leaves have turned golden, the air is chilly and the rain has arrived.  On bad days winter is damp socks, laziness and excessive snacking. On good days winter is trips to the wine farms, red wine and a fire, down duvets, soups and oranges.

I have recently found something to add to the latter list: Mushroom hunting! Apparently it is quite a common Cape Town activity – I will blame my lack of previous experience on my non-Southern suburb upbringing! Now I can stomp around the forests in the post-rain crispness with a purpose!

This recipe is truly delicious and made all the better by the fact that the mushrooms came fresh from the forest. The colours and flavours are wonderful and perfect for a cold winter night. However, it’s all about timing. The magic lies in getting the pasta just right while not overcooking the veggies so you need to get the order right – and then not get distracted at the crucial moment!

The mushrooms after being prepared, before being cooked

The final product

Ingredients:

  • Fresh mushrooms
  • Broccoli
  • Green beans
  • Tagliatelle
  • Onions, chopped
  • 1 cup water
  • 1 cup white wine
  • stock
  • fresh cream
  • tsp maizena

1)      Prepare the mushrooms and chop each into one or two large slices.

2)      Top and tail green beans.

3)      Chop broccoli into little florets.

4)      Put a pot of water on to boil with salt (for the pasta so it’s ready when you need it).

5)      Chop onion and fry in a large pan.

6)      Add a cup of white wine and a cup of water – like all my favourites, this has an excuse for a sip or two as I’m cooking!

7)      Dissolve stock and a teaspoon of maizena (corn flour) in water and add to the sauce along with a glug of fresh cream.

8)      Allow to thicken for a few minutes.

9)      Add beans, broccoli and mushrooms to the pan and cover with a lid.  While these steam, let the pasta (I used tagliatelle) boil – be very careful not to overcook it! My pasta cooked in 5 minutes so the veggies could stay on the heat the whole time, if it is longer cooking, take them off the heat or lower the heat.

10)   Once the pasta is cooked, stir it into the sauce and serve.

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One response to this post.

  1. Posted by Seb on June 2, 2012 at 4:49 pm

    This is one tasty dish!

    Reply

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