Delicious Mushroom Pasta Recipe at The Cellar Hohenort

Get geared up for winter for yummy pasta! It’s comfort food at its finest.

The five-star Cellars Hohenort Hotel is located in an area that is known as ‘Cape Town’s Vineyard’ – the historical Constantia Valley. Lose yourself in one of the 51 oh, so elegant guest rooms and suites or in the Villas, which host two or three bedrooms, a lounge with a fireplace, a service kitchen and bar, dining room and private pool.

They also boast of two award-winning restaurants, the Greenhouse and The Conservatory. If you can follow up eating here with a trip to their wellness spa, it’s been a good day! Host your dream wedding here and have a day you’ll never forget, for all the right reasons.

To celebrate winter – we can celebrate winter? Yes! – Conservatory head chef, Paul Nash is divulging the secrets to his favourite dish.

Mushroom Pasta Recipe by Cellars-Hohenort

Prep Time: 20 mins
Cook Time: 25 mins
Servings: 2

Ingredients:

  • 500g Tagliatelle
  • 2 tablespoons Extra Virgin Olive Oil
  • 1 cup dried porcini
  • 2 tablespoons chopped shallots
  • 2 tablespoons chopped garlic
  • 1 tablespoon butter
  • 2 cups vegetable stock
  • 1 cup white wine
  • 1 cup full cream
  • 2 tablespoons chopped, fresh parsley
  • 1/2 cup grated Parmesan
  • Salt and pepper to taste

Method:

  1. To rehydrate the mushrooms, place them in a bowl with two cups of water and let them soak for about 15 minutes. Water should be warm and not boiling hot. Drain the water from the mushrooms and slice into pieces, keep the stock of the mushrooms to add to your sauce at a later stage.
  2. Slice your onions and chop your garlic. Heat your pan to a medium heat and add the butter and olive oil, once the oil is hot add the onions and garlic and sauté until golden brown, add the hydrated chopped mushrooms and then the white wine and reduce the wine down in the pan to a 1/3.
  3. Add the cream and the mushroom /vegetable stock and let reduce until the desired taste has developed, season with salt and pepper and a squeeze of fresh lemon juice to break the richness of the cream in the dish.
  4. Just before the sauce is ready to serve grate half of the Parmesan cheese into the sauce and pull of the heat, add the fresh chopped parsley and serve with your al dente cooked pasta.

We think you’ll make it better, Paul. We’ll see you at the Conservatory!

 Directions to The Cellars Hohenort

93 Brommersvlei road
Constantia Heights
021 794 2137

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