Creamy, earthy, funky, stinky. Four of my favourite words, all in the same dish. What’s not to love?
Serves: 4
INGREDIENTS
400 grams dried linguine
50 grams unsalted butter
2 tablespoons extra-virgin olive oil
1 medium onion, finely chopped
500 grams mixed mushrooms, roughly chopped
100 ml dry white wine
200 grams crème fraîche
300 grams washed-rind cheese, rind removed, cut into small cubes
handful of flat-leaf parsley, chopped
METHOD
Bring a large stockpot of salted water to the boil. Add the pasta and cook until al dente.
Meanwhile, heat the butter and oil in a heavy-based frying pan over high heat. Add the onion and sauté for 2 minutes. Add the mushrooms and cook for about 5 minutes, or until they are almost cooked through. Add the wine, bring to the boil and cook until the liquid has reduced by half. Add the crème fraîche and the cheese, bring to the boil again, then reduce the heat and simmer for 3 minutes, stirring occasionally.
Drain the pasta, return to the pot and toss through the mushroom mixture and parsley. Serve immediately.
Milk. Made.
This is an edited extract from Milk. Made. by Nick Haddow published by Hardie Grant Books. RRP NZ $59.99 and available in stores nationally.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #121
As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.