Fattis and Monis Spicy Mushrooms on Tagiatelli Recipe

Spicy Mushrooms on Tagiatelli


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
1 bunch of fresh oregeno


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.
Serves 4 - 6

Vegetarian Recipes

Cookies help us improve your website experience.
By using our website, you agree to our use of cookies.