Recipe: Homemade Tagliatelle with Exotic Mushrooms and Parmesan

Posted on 3 July 2013

We went mushroom foraging at Delheim Wine Estate in Stellenbosch to enjoy the tasty wild and exotic mushroom dishes at the Delheim Garden Restaurant, with many of the mushrooms used in the dishes coming from Delheim’s own forest. Their mushroom menu will only be available again next year, but never fear: they’ve kindly given us some recipes so you can have a taster in your own kitchen! First up: this delicious mushroom tagliatelle.

Recipe: homemade tagliatelle with mixed exotic mushrooms and parmesan

Other mushroom recipes:

Venison and Pine-Ring Mushroom Stew

Nora’s Mushroom Risotto

Homemade Tagliatelle with Exotic Mushrooms and Parmesan


For the tagliatelle
400g flour
5 eggs
1 tablespoon salt
3 tablespoons oil

For the sauce
500g fresh mixed exotic mushrooms
1 large onion, cut in quarter – ring slices
2 tablespoons olive oil
½ cup Delheim Sauvignon Blanc
½ cup vegetable or chicken stock
½ cup cream
½ cup finely-chopped Italian parsley

To serve
Maldon salt crystals
Parmesan shavings
Freshly ground black pepper


1. Make the pasta dough: it’s surprisingly easy (here’s a great step-by-step guide to making fresh pasta) but if that’s out the question, you could also use dried pasta in this recipe. While it’s resting, get started on the sauce.

2. Pan fry the onions in olive oil on a medium-high heat until slightly coloured, then add the mushrooms. Fry for about 8 – 10 minutes.

3. Turn the heat down slightly, then add wine, stock and cream.

4. Season and simmer for 3–4 minutes.

5. Cook the tagliatelle until al dente (if you’ve made it fresh, be careful as it won’t take as long to cook as the dry kind.)

6. Mix the pasta with the mushroom sauce. Serve with Maldon salt crystals, Parmesan shavings and freshly ground black pepper.



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