From 100 Perfect Pairings by Jill Silverman Hough
300 gms pappardelle pasta
2 tbsp extra virgin olive oil
400 gms mixed meaty mushrooms, such as white, brown, cremini, baby portobello, or shiitake, cut into 1/2cm slices, stems
removed from shiitakes (you should have about 7 cups)
4 cloves garlic, thinly sliced
1/2 cup merlot, or other dry red wine
1 tbsp chopped, fresh thyme, plus sprigs to garnish
1 cup crème frâiche
1 cup reduced-sodium chicken or vegetable broth
1 1/2 tsp coarse kosher salt, or more to taste
3/4 tsp freshly ground black pepper, or more to taste
1 tsp soy sauce
1 to 2 tbsp balsamic vinegar, ideally good-quality aged balsamic
1. In a large pot of boiling, well-salted water (1 tbsp of coarse kosher salt per litre), cook the pasta according to package directions.
2. Meanwhile, in a large skillet over medium-high heat, warm the olive oil. Add the mushrooms and cook, stirring occasionally, for 3 mins.
3.Add the garlic and cook, stirring occasionally, until the mushrooms are almost tender, about 2 mins.
4. Add the wine and chopped thyme and cook, scraping up any browned bits on the bottom of the skillet, until the liquid has almost entirely evaporated, 1 to 2 mins.
5. Reduce to a simmer, add the creme fraiche, and stir until incorporated. Stir in the broth, salt, pepper and soy sauce. Taste and adjust seasoning.
6. Drain the pasta, immediately add it to the skillet, and toss to coat.
7. Serve the pasta hot, drizzled with the vinegar and garnihed with the thyme sprigs. (You can also pass the bottle of balsamic vinegar at the table).
We enjoyed both Le Vin suggestions, which we tasted on the Wine Making Techniques course, delicious!
*Vinalta, (Chardonnay), Mendoza, Argentina, Herve Febre for Marks & Spencer, 2011, MYR65
Saint Veran AOC, (Chardonnay), Cote d’Or, Burgundy, France, Bouchard Pere & Fils, 2010, MYR99
*IWSC Trophy for Argentinean Wine Producer 2013 – Altitude 1200m – Unoaked