Tagliatelle with Morels and Paris Mushrooms
This mushroom pasta pairs beautifully with the notes from the Merlot and Cabernet Franc blend of Château Roc de Candale. We have found a French recipe from the Saint-Émilion region in France, however, for ingredients more easily accessible in the United States, this Creamy Pasta with Mushrooms from Bon Appétit is a good alternative to try.
- 1.1 lbs (500 g) fresh Tagliatelle pasta
- 1/3 cup (25 g) dried morels (or substitute dried porcini or shiitake mushrooms)
- 1 cup (250 g) fresh Paris mushrooms (substitute white or Crimini mushrooms)
- 1 leek (white part)
- 1 yellow onion
- 16.9 fl. oz. or about 2 cups (50 cl) light cream (about 18% fat content)
- sunflower oil
- nut oil
- salt and pepper
- The day before, rehydrate the mushrooms in water for half an hour. Rinse to remove sand and then soak them again in 2 cups (50 cl) of fresh cream. Place the preparation in the refrigerator overnight.
- The next day, drain the mushrooms and keep the liquid cream. Peel and cut the Paris mushrooms into thin strips. Slice the leek and onion.
- Sauté the onion, leek and mushrooms in an oiled pan. Add salt and pepper. Wet it if necessary.
- After ten minutes, add the fresh cream, filtered through a fine sieve. Stir regularly and adjust seasoning. Cook for 10 minutes.
- When cooked, boil a large pot of salted water. Cook the Tagliatelle.
- Once the pasta is cooked and drained, serve immediately, if you like, with a drizzle of walnut oil from Périgord.
© Recipe courtesy of Les Vins de Saint-Emilion.
APRIL WINE CLUB:
Magali & Thibaut Decoster Vineyards
Château Roc de Candale
Saint-Émilion Grand Cru, France
MELLOW WINE STYLE
Château Roc de Candale has a bright purple color. The flattering bouquet is charming thanks to fine notes of spices. The wine is immediately pleasing with notes of fresh, ripe and juicy fruits. Château Roc de Candale offers sophisticated and spontaneous enjoyment.
Varietal: 90% Merlot, 10% Cabernet Franc
Analysis: 13.5% alcohol / volume
Harvest: By hand, in small crates
Average Yield: 25 hl/ha
Vinification: Soaking, pigeages (punching down the cap), and malolactic fermentation in barrels
Fermentation: 30 days
Aging: 12 months in barrels
Production: 23,000 Bottles
Oenologist Consultant: Stéphane Derenoncourt
ABOUT THE VINEYARD
Château Roc de Candale was previously called Vieux Château Haut Béard. Its vineyard is close to that of Château de Candale and is planted at the foot of Saint-Emilion’s south-facing slope. The former owner brought together the two estates when he acquired Vieux Château Haut Béard after having purchased Château de Candale. Today, each growth has its own vineyard and cellar. In this way, the identity and style of each of them are preserved. Château Roc de Candale is planted on a more clay-silt terroir which gives the wine greater suppleness in its early years. Being less complex than its neighbor, it is a wine for more immediate enjoyment. Learn more here.
ABOUT DECOSTER VINEYARDS:
Their story began in 2004 when Thibaut and Magali became wine-growers at Clos des Jacobins, though they had little ties to the world of wine-growing. Both came from Limoges, and they studied business and marketing in France and England. Eventually, Thibaut moved to the Bordeaux area and was taken on as a vineyard worker at a wine estate in Léognan. There, for a period of 3 years in the field, he practiced all the vine-growing tasks required to produce high-end reds and whites. In 2003, an opportunity came along for Thibaut and Magali to set up in Saint-Émilion. Clos des Jacobins and Château La Commanderie were up for sale, and one year later Thibaut and Magali were the new owners of the estates. Learn more about their story here.