Spicy Mushrooms on Tagiatelli
Ingredients
• 500g mixed mushrooms (portobello, baby, button, oyster etc.)
• 45ml (3 teaspoons) oil
• 10 baby onions, halved
• 2 cloves garlic, crushed
• 15ml (1 tablespoon) minced ginger
• 1 fresh red chilli, chopped
• 5ml (1 teaspoon) turmeric
• 5ml (1 teaspoon) ground coriander
• 10ml (2 teaspoons) medium curry powder
• 500g ripe mixed-colour baby tomatoes
• 1 can (400g) coconut milk
• 2 limes
• 400g FATTI’S & MONI’S SPINACH TAGIATELLI
• 1 bunch of fresh oregeno
• 45ml (3 teaspoons) oil
• 10 baby onions, halved
• 2 cloves garlic, crushed
• 15ml (1 tablespoon) minced ginger
• 1 fresh red chilli, chopped
• 5ml (1 teaspoon) turmeric
• 5ml (1 teaspoon) ground coriander
• 10ml (2 teaspoons) medium curry powder
• 500g ripe mixed-colour baby tomatoes
• 1 can (400g) coconut milk
• 2 limes
• 400g FATTI’S & MONI’S SPINACH TAGIATELLI
• 1 bunch of fresh oregeno
Method
1. Roughly chop some of the mushrooms, keeping the smaller ones whole.
2. Heat butter in a large frying pan and sauté mushrooms over a medium heat for 5 to 8 minutes, until nutty and golden.
3. Heat oil in a large saucepan, add onions, garlic, ginger, chilies, turmeric, coriander and curry powder. Toss for 2 minutes, stirring continuously, until the spices are toasted and fragrant.
4. Add mushrooms, tomatoes and coconut milk, stir to combine and season well with salt and black pepper. Simmer gently for 30 minutes.
5. Add tagliatelle to a large pan with rapidly boiling water, cook until just tender. Drain and keep warm.
6. Serve mushroom stew in individual bowls over pasta, garnish with coriander leaves. Cut the limes into wedges and squeeze over mushrooms.
2. Heat butter in a large frying pan and sauté mushrooms over a medium heat for 5 to 8 minutes, until nutty and golden.
3. Heat oil in a large saucepan, add onions, garlic, ginger, chilies, turmeric, coriander and curry powder. Toss for 2 minutes, stirring continuously, until the spices are toasted and fragrant.
4. Add mushrooms, tomatoes and coconut milk, stir to combine and season well with salt and black pepper. Simmer gently for 30 minutes.
5. Add tagliatelle to a large pan with rapidly boiling water, cook until just tender. Drain and keep warm.
6. Serve mushroom stew in individual bowls over pasta, garnish with coriander leaves. Cut the limes into wedges and squeeze over mushrooms.
Serves 4 - 6
