The secret to cooking these mushrooms is to keep the pan very hot until you add the final ingredients. They get a lovely golden crust on the outside and retain their meaty goodness.
Serves: 4
INGREDIENTS
2 tablespoons olive oil
750 grams mixed mushrooms
good knob of butter
2 cloves garlic, crushed
2 large ripe tomatoes, roughly chopped
1 tablespoon fresh tarragon leaves
⅓ cup cream
good handful parsley, chopped
sea salt and ground pepper
To serve
400 grams dried pasta, cooked and hot (I used casarecce)
parmesan, for grating
olive oil
METHOD
Thickly slice the mushrooms. Heat the oil in a large sauté pan and when very hot, add the mushrooms (it looks like a mountain but reduces down considerably). Leave to cook for 5 minutes before turning, so they get a lovely golden crust.
Season generously with salt, turn and leave again until reduced in volume and they are starting to release their liquid.
Add the butter and garlic and stir together, then add the tomatoes, tarragon and cream. Let it all bubble up for 5 minutes then stir in half the parsley.
To serve: Combine the hot pasta and the sauce and divide between warm bowls. Top with the remaining parsley, a generous grating of parmesan and a drizzle of olive oil. Serves 4.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.