Pine Mushroom Pasta with Bacon & Sage

Recipe by Iron Chef Shellie

Use pine mushrooms while they are in season.  However, your tried and tested button mushrooms will work just as well for other months of the year. Serves 4.

  • 400g fresh pappardelle
  • ¼ cup salted butter
  • 3 garlic cloves, finely chopped
  • 400g pine mushrooms, sliced
  • 200g good quality, smoky streaky bacon
  • 1 cup sage leaves
  • 40g hazelnuts, roughly chopped
  • salt & pepper, for seasoning
  • 100g ricotta
  1. Heat a small skillet or frying pan over a medium-high heat. Cook the bacon in batches in a single layer until nice a crispy. Cut into chunky pieces with kitchen scissors and put aside on a plate for later.
  2. Fry the sage leaves in the bacon fat for a few seconds, and allow to rest on paper towel to absorb excess oil. Toast the hazelnuts also in the bacon fat for a couple of minutes and set aside for later.
  3. Bring a large pot of water to the boil and salt generously. Cook the pasta till al dente, drain well.
  4. Meanwhile, heat butter in a large frying pan over medium-high heat. Add the garlic and pine mushrooms to the frying pan and fry until mushrooms have softened. Add in the sage, bacon and hazelnuts and give a good stir. Season with salt and pepper.
  5. Finally, add the cooked pasta to the pan and toss through well, coating the pasta with the mushroom mixture. Divide your pine mushroom pasta between four plates and crumble with ricotta cheese. Serve immediately.
  6. Serves 4.


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