This pasta fits the feeling you get with the shift in the seasons: summer starts to feel like a distant memory and the craving for richer, more comforting foods begins. Girolles have just come into season, and it’s always a joy when the first ones turn up at markets and greengrocers. This dish is really quick and simple to make, and the end result is delicious.
Serves: 4 Prep time: 5 mins Cooking time: 20 mins
25g salted butter 350g girolles 1 clove garlic 5g fresh thyme 5g fresh rosemary 25g double cream 300g dry tagliatelle 50g neutral oil 25g fresh sage 4 eggs
Start by melting 20g of the butter over a medium heat in a saute pan. Add three quarters of your girolle mushrooms and allow to cook for about 2 minutes, turning so they caramelise evenly.
While the mushrooms are cooking, dice the garlic, remove the sprigs of the thyme and rosemary and add to the pan. Cook for a further minute or so. Add the cream and cook on a low heat until the mushrooms are soft. Season with salt and pepper and blend into a paste.
Once the sauce is ready and seasoned, cook the pasta in boiling, salted water. While the pasta is cooking, heat the oil and deep-fry the sage leaves for 15 seconds until crispy. Saute the remaining mushrooms in the butter and season.
Mix the pasta with the girolle cream sauce and tweak the seasoning to your liking, before dividing between four plates to serve. Crack the eggs open and separate the yolks, before placing one yolk on top of each portion (to be stirred through). Finish by garnishing with the cooked mushrooms and crispy sage.
For more read The Guardian
