Preparation
- Clean and slice the mushrooms. Dice the onion, cut the pepper into strips and the gherkins into very small dice. Cook the pasta in plenty of salted water according to the packet instructions.
- Heat a little oil in a large frying pan and fry the mushrooms in two batches until browned. Remove from the pan.
- Heat more oil in the same pan and fry the onion, pepper and gherkins for about 5 minutes. Briefly fry the garlic, thyme and tomato purée with them.
- Pour in the red wine, stock and cream, return the mushrooms to the pan and simmer for 10 minutes.
- Stir in the mixed cornflour and let the sauce thicken briefly. Season with mustard, salt, pepper and paprika.
- Serve with the pasta and parsley.
Drink with it
Red wine · excellent match
Pinot Noir with forest-floor notes, lightly chilled
Earthy fruit picks up the umami and thyme of the mushrooms, and the acidity keeps the cream sauce light; the red wine in the sauce builds the bridge.
Which wine pairs with food? A simple approach to choosingFortified wine · good match
Dry Amontillado, lightly chilled
Nutty, forest-floor notes in the sherry extend the mushroom spicing, and the acidity cuts the cream.
Port wine: understanding Ruby, Tawny, and VintageWhite wine · good match
Lightly oaked Chardonnay
Creamy texture and a gentle toasty note from the barrel carry the cream sauce, and the acidity stands up to the mustard and gherkin.
Dark beer · good match
Dark lager or Munich Dunkel
Roasted malt picks up the browned notes of the mushrooms, and the carbonation refreshes against the cream.
Which beer goes with food? More than just pils with barbecue