September 15, 2018 / Recipes 2018 Triple S Vineyard Pinot Noir paired with Wild Mushroom Tagliatelle

Directions

• Mushrooms: Using a clean and dry brush, gently clean the wild mushrooms.
• Cut the mushrooms into halves, or quarters if large.
• Thinly julienne the shallot. Pick the thyme leaves off the stems.
• Pasta & Sauce: Bring a large pot filled with water to a boil. Add 3 tbsp kosher salt.
• Heat a large sauté pan until hot. Add neutral cooking oil and the mushrooms ensuring the pan is not overcrowded.
• Once the juices from the mushrooms have evaporated (about 2 minutes), add 2 tbsp butter and allow to brown until mushrooms have absorbed the juices (about 2 minutes).
• Drain the mushrooms onto a paper towel-lined plate. This can be done up to 1 day ahead.
• Add pasta to the boiling water and cook until tender (12 minutes). Make sure to reserve 3 oz. pasta water.
• While pasta is cooking, add cooking oil to a hot sauté pan. Add the cooked mushrooms and shallot. Add thyme leaves and continue to reheat (4 minutes).
• Using a ladle, add 3 oz. of pasta water to the pan of mushrooms and allow the water to evaporate (about 1 minute).
• Once the liquid is reduced, add 4 tbsp of unsalted butter. Stir vigorously with a wooden spoon until sauce has thickened. Add 1 tsp lemon juice and adjust seasoning with salt and pepper.
• Drain finished pasta into a colander. Using the same pasta pot, mix the pasta with the sauce.
• Liberally add olive oil. This pasta is not supposed to be overly sauced.
• Plating: Using tongs, divide pasta into 4 bowls.
• Grate parmesan over the top and finish with a drizzle of olive oil.