20 September 201512 July 2019

Tagliatelle with roasted figs, mushrooms and hazelnuts

How's the mushroom season? The USTA Team is currently in Scandinavia, where the hats tempt us in the forest and stalls. That's why Mickey Rotten decided to join in his series of recipes announced before walnut with chanterelle mushrooms in a delicious tagliatelle. He added generously a bit of figs, because there are such amounts of them in the grocery stores, that it's hard to resist. But the dish tastes as well only with mushrooms or chanterelles. If you will have some vegan peanut butter left, you can also use it for a sandwich or pancakes for breakfast the next day.

Ingredients:

・ 300g tagliatelle pasta

・ 400g clean chanterelles

・ 6 fresh figs

・ 300g hazelnuts

・ 8 tablespoons olive oil

・ 4 tablespoons maple syrup

・ 3 tablespoons fig vinegar

・ 100 grams of vegetable stock

・ handful of chopped parsley

・ salt and pepper to taste

Roast hazelnuts for 5-8 minutes in an oven preheated to 160 degrees. Leave one handful for decoration and the rest blend with four tablespoons of olive oil until smooth. So prepared peanut butter mix with a hot vegetable stock and vinegar. If you are not able to get the fig vinegar, you can use other fruit vinegar of a thicker consistency. Season with salt and pepper.

In a half the oil, fry mushrooms for 5-8 minutes until light golden brown. Season lightly with salt and pepper. Meanwhile, cook pasta al-dente. Sprinkle figs cut in quarters with maple syrup, add salt to taste and pepper and bake in a preheated grill oven for 3-5 minutes.

Cooked noodles with a few tablespoons of water used to cook them put in the mushrooms mix thoroughly. Divide pasta and figs into four plates and sprinkle with peanut sauce, parsley and whole hazelnuts.

Recipe: Mickey Rotten, Photo: USTA Magazine