Tom cooks

Irish Daily Mail - - Food and Wine -

MUSH­ROOM SAUCE FOR PASTA SERVES 2

Wild mush­rooms have won­der­ful flavour and I use them to make this sea­sonal sauce – hedge­hog fun­gus, ceps, chanterelles – but you can use cul­ti­vated ones in­stead. Adding some dried porcini (as the Ital­ians call ceps) that have been soaked in hot wa­ter for 20 min­utes will give a bit of wild­ness to the flavour. Wild mush­room as­sort­ments are avail­able from out­lets like Fallon & Byrne in Dublin and from some lo­cal mar­kets. (Don’t eat wild for­aged wild mush­rooms un­less you know ex­actly what they are and that they are non-toxic).

IN­GRE­DI­ENTS

BUT­TER 100G BA­CON LAR­DONS 1 SHAL­LOT, FINELY CHOPPED 2 GAR­LIC CLOVES, FINELY CHOPPED 250G MIXED WILD MUSH­ROOMS, SLICED 150ML DRY WHITE WINE 200ML DOU­BLE CREAM 75G PARME­SAN, GRATED SEA SALT BLACK PEP­PER

Melt a gen­er­ous knob of but­ter in a heavy pan. Chop the ba­con very finely and cook in the but­ter un­til start­ing to colour. Then turn down the heat and add the shal­lot and gar­lic and cook very gen­tly un­til soft. Add the mush­rooms and turn up the heat. The mush­rooms may pro­duce a lot of liq­uid but don’t worry; just let it evap­o­rate off. When the liq­uid has gone, turn down the heat again and cook the mush­rooms gen­tly un­til they start to colour, stir­ring all the time. Add the wine and turn up the heat to burn off the al­co­hol. When the wine has mostly evap­o­rated, add the cream and stir un­til it thick­ens. Take off the heat, add the Parme­san and let it melt into the sauce. Check sea­son­ing and add salt and pep­per to taste. The sauce is now ready to be tossed with pasta.

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