Any kind of mushroom and any sort of pasta will do for this feast. I used Cape Hutton Sauvignon Blanc in this recipe, but any dry white wine will do the trick, especially if the cook enjoys a glass herself.

500 g green tagliatelli


1 omajova or 6 big black mushrooms, diced

2 cloves garlic, crushed

30 ml butter

1 onion, diced

Salt and freshly ground black pepper to taste

Pinch of sugar

1 red chilli, seeded and finely sliced

60 ml dry white wine

15 ml fresh thyme

60 ml cream (optional)

30 ml fresh parsley for garnish

Freshly grated Parmesan cheese

• Heat butter in pan, add onions and fry until golden.

• Add omajova, chilli and garlic, sauté until soft.

• Add the wine, thyme, salt, pepper and sugar; simmer until reduced.

• Add the cream if used.

• Ladle on top of green tagliatelli and garnish with fresh parsley and Parmesan.