The first time I tasted The Italian Wine Women’s Lini 910 Labrusca Bianco, its citrus notes immediately evoked the flavours of tarragon, garlic and mushroom as a dish match. The next day I put together this simple, quick but extremely tasty recipe that has become one of Lia’s Kitchen favourite pasta dishes this year.
Wild mushrooms make this dish even more special. With oyster mushroom season starting in September, this luxury ingredient can be a surprisingly affordable addition to your autumn menu.
Feeds 4 to 6 people
- 500g chestnut, oyster or wild mushrooms, thickly sliced
- 500g tagliatelle
- 4 garlic cloves, finely chopped
- 3-4 tablespoon dried tarragon
- 100g grated Parmigiano Reggiano, or Bookhams Twineham Grange (vegetarian)
- 4 tablespoons olive oil
- 2 tablespoon salted butter
- Salt and freshly ground pepper
- Chop the mushrooms thickly. Peel and chop the garlic. Set aside.
- Heat the olive oil and fry the mushrooms for a few minutes adding 2-3 generous pinches of salt.
- Add half the tarragon at the same time and stir well so the heat releases its flavours.
- Add the garlic a few minutes into your cooking (to avoid burning it) and stir well, on medium heat.
- When the mushrooms look close to being cooked (5-10minutes) add the rest of the tarragon.
- Boil the tagliatelle, adding a pinch of salt and a drop of olive oil, until you have pasta al dente.
- Drain the pasta and add to the mushroom mixture whilst the pan is still on the hob. Stir well.
- Remove from hob, add the grated parmesan and a generous amount of freshly grated pepper.
- Pour yourself a glass of Lini Bianco and take a sip after the first bite of your pasta. Divine!