- a bunch of mushrooms (any kind will do really; you can do the plain ones, although the darker ones ('kastanje' or 'grot' champignons in Dutch) are tastier, or go for fancy mixed paddestoelen for a special occasion)
- a tub of mascarpone (200 gr. or so)
- a bunch of garlic (to taste, but I would do at least 2 or 3)
- 1 small onion or shallot
- 1 liter vegetable bouillon
- 2 laurel leaves
- 1 twig fresh rosemary, or otherwise a handful of herbes de provence
- 1 small jar of black olive tapenade
- truffle oil (white is stronger but black (cheaper) will do also)
- tagliatelle
- butter
- salt & pepper to taste
- my father adds: a swig of marsala wine
- I add: a bunch of lemon juice, just to freshen it up
Bring a large pan of water to the boil for the tagliatelle.
Clean the mushrooms carefully with a piece of kitchen paper or a mushroom brush (not water!) and slice them (but not too thin). If you are using wild mushrooms leave them as they are. Cut the onion/shallot into small pieces and slice the garlic. Heat butter in pan, add mushrooms, onion, garlic, rosemary and laurel. Salt & pepper to taste. When they are done, scoop out of the pan and set aside.
Pour in the bouillon, loosen the scrapings from the pan, and add the mascarpone (and if you are using it, the marsala wine). Slowly stir until it reaches the consistency of a nice sauce and is reduced by about 1/3. (In the meantime, cook the tagliatelle.) Add half of the mushrooms to the sauce, all the tapenade and a good swig of truffle oil (and if you are using it, the lemon juice).
When the tagliatelle is done, drain and add olive oil. Scoop into deep plates, add the mushroom sauce and top with the rest of the cooked mushrooms. Garnish with a smattering of fresh green herbs.
Just experiment with this recipe until you have it how you like it best. But I guarantee each time it will be delicious if you stick to the basic ingredients.
original source: atelier otto & mezzo
2 comments:
Have you made it with green olive tapenade rather than black? some people don't like black olives.
That would be a big mistake, it would completely change the flavour and for such a special dish that would be a real shame. I don't like black olives much myself but you don't really taste them as an ingredient in themselves. It is the very special combination of the tapenade, mascarpone and truffle oil which determines the very specific and subtle flavour so I would definitely not recommend changing this. The original recipe calls for truffle tapenade but this is very difficult to find and expensive, so if you per se wanted to avoid the black olive tapenade go for that - and this is the only change I would recommend to use.
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