Pied de chêne frais, Pholiota adiposa

Tagliatelle with chestnut mushrooms, cream, sage and hazelnuts

The chestnut mushroom, known in French as pied de chêne, has a naturally nutty flavour and flesh that stays firm when cooked. So it comes with toasted hazelnuts and an extra-hard Swiss cheese, for a very simple autumn dish.

Serves 4 · Prep 10 min · Cook 15 min

Ingredients

  • 400 g chestnut mushrooms
  • 400 g fresh tagliatelle
  • 20 cl whole cream or Gruyère double cream
  • 1 shallot
  • 1 garlic clove
  • 30 g butter
  • 6 sage leaves
  • 50 g hazelnuts
  • 40 g grated Sbrinz AOP
  • Salt, pepper

Method

  1. Toast the hazelnuts in a dry pan for 4 minutes, then roughly chop them.
  2. Separate the mushrooms into small clusters. Brown them in hot butter for 5 minutes with the sage leaves.
  3. Add the chopped shallot and garlic, stir for 1 minute, then pour in the cream. Reduce for 3 minutes over medium heat.
  4. Cook the tagliatelle al dente and transfer them straight into the sauce with a ladle of cooking water. Toss for 1 minute.
  5. Off the heat, add the Sbrinz and pepper. Serve scattered with hazelnuts.

Chef's tip

Starchy pasta water binds the sauce better than any extra cream. Always keep a cup before draining.

Where to find this mushroom in Geneva

Mycotopia will grow chestnut mushrooms in Geneva from autumn 2027, harvested to order for restaurants and home cooks. Discover our chestnut mushrooms. Are you a chef or restaurant owner? Visit our page for professionals. To hear when we open, join the waiting list at the bottom of the page.

More recipes: all our mushroom recipes.

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