2018 Triple S Vineyard Pinot Noir paired with Wild Mushroom Tagliatelle
Mushroom, Tagliatelle, Parmesan
The cherry and lavender notes of this vibrant Pinot Noir shine when paired with the contrasting earthy notes of mushroom and spices.
- 1lb dry tagliatelle
- 1/4 cup unsalted butter
- 1 shallot
- 1lb wild mushrooms or exotic mix (king trumpets, forest enoki if you can find them)
- 1 bunch thyme
- 6 oz parmesan cheese
- olive oil
- kosher salt
- lemon juice
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 and 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.
Using tongs, divide pasta into 4 bowls.
Grate parmesan over the top and finish with a drizzle of olive oil.