Seasonal Recipe Pairing – Tagliatelle with Roasted Mushrooms and Seared Turnips “Scallops”

Curated by Chef Andreas Pias of Good Hands Hospitality

Tagliatelle w. Roasted Mushrooms & Seared Turnip “Scallops”

Pair with Hillcrest Ce Petite Cochon

When thinking of the Umpqua Valley’s many grown goods, many will think of foraging. Whether for truffles, oyster mushrooms or the late season Lobster Mushrooms, these nutrient packed umami morsels pair well with a variety of reds. Pan roasting helps to broaden the savory flavors as well as add texture that very few vegetables can provide. Serving mushrooms with pasta is an age-old pairing but we’ve modernized with a plant slant and seared them just like scallops!

Pair the roasted and savory flavors of this main dish with Hillcrest Vineyard’s Ce Petite Cochon or This Little Piggy. Hillcrest is Oregon’s oldest Estate Winery and the owner, Dyson, is a master at producing unique and high-quality representations of Umpqua Valley wines.

This Oregon-inspired, earthy pasta uses a combination of mushrooms for depth of flavors. It is finished with fresh herbs and a splash of pasta water, which helps to create the sauce. If you’re not feeling pasta, the mushrooms are equally good served on top of creamy polenta or on their own. Red wine, however, is not optional!

Makes 4 servings

45 minutes

Ingredients:

Tagliatelle Pasta, dry 1 pound

Unsalted Butter 4 Tablespoons

Extra Virgin Olive Oil 2 Tablespoons

Oyster Mushrooms 1½ pounds

Shallot, finely chopped 1 each

Garlic Cloves, finely chopped 2 each

Thyme, fresh, finely chopped 2 teaspoons

Crushed Red Pepper Flakes ½ teaspoon

Turnips, early season 12 each

Parmesan, grated ¼ cup (plus more for garnish)

Parsley, fresh, chopped ¼ cup

Tarragon, fresh, chopped 2 Tablespoons

Salt & Fresh Ground Pepper To Taste

Procedure:

1. Bring a stock pot of well-salted water to a boil and cook pasta until it’s al dente, 2-3 minutes less than package directions. Drain, reserving 1 – 1½ cups of pasta water.
2. Heat 1 tablespoon of butter and the olive oil in a 12-inch skillet over medium heat. Once the butter melts, add the mushrooms and sauté until deeply browned, about 12 to 15 minutes. Add the shallots, garlic, thyme and red-pepper flakes, and cook for 1 minute. Season well with salt. Remove and hold hot.
3. Meanwhile, cut off the tops and bottoms of the turnips to resemble the height of a scallop. If the turnips are tall enough to get two “scallops” feel free to halve them. Using a peeler, peel the turnips into a cylinder. Wipe out cast iron pan and return to medium-high heat. Season the turnips with salt and sear, flat sides down, in 1 tablespoon of butter until browned on both sides. Remove and hold hot.
4. Add the pasta to the skillet along with the remaining butter, grated cheese and 1 cup of the pasta water, tossing everything together until the butter melts and the sauce is glossy, 1 to 2 minutes. Add the parsley and tarragon, stirring to combine, and adding more of the pasta water as needed to loosen up the sauce.
5. Plate in pasta bowls with extra parmesan as desired.