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SIAN'S MUSHROOM GARGANELLI WITH ENTROPY'S PINOT NOIR

Having been raised in humble Western Australia, but now a Sydney sider, Sian Redgrave is carefully threading the needle between food, fashion and art

At only 28 years of age, Sian has already kicked down so many walls and achieved so much in such little time. In 2015 she was crowned best amateur baker in The Great Australian Bake Off, has worked alongside Donna Hay before shooting off on her own as a restaurant consultant helping design and curate menus.

We were fortunate enough to have Sian write and cook us a dish that pairs perfectly with Entropy Wines Mornington Peninsula Pinot Noir. The wine is extraordinarily pretty with bright light red fruit, green notes and really aromatic. It’s this freshness that balances nicely with the mushroom, lentil Garganelli.

Sian:

One of the most alluring aspects of Italian food for me is that regional peasant style dishes are usually always vegetarian. I'm a huge advocate for vegetarian dishes and this one offers all the punch of a traditional meat ragu but using mushrooms and lentils instead. Both ingredients are filling, nourishing and so beautifully paired with a glass of vino"

 

 

Serves 4

  

Olive oil

1 Leek washed and trimmed

4 cloves of garlic, finely chopped

600g of mixed mushrooms (swiss, button, oyster and chestnut)

1 tbls of sage, fresh and chopped

1 tbls of tomato paste

1 cup of white wine

1 cup of vegetable stock

1 tin of brown lentils drained

Salt flakes and cracked pepper

25g butter

50g parmesan, finely grated

Zest of one lemon

400g of dried garganni or rigatoni

 

In a large heavy based frying pan heat the oil and add the leek. Cook gently for 10 minutes until soft and caramelised. Add the garlic, sage and mushrooms. Sautee until the mushrooms are lovely and soft.

Add the tomato paste and stir through for one minute before adding the wine. Allow the alcohol to cook off, then add stock and lentils. If you have the rind left over from the parmesan it works as a great addition at this point.

Turn the heat down and allow to simmer for 15-20 minutes stirring occasionally. Meanwhile cook the pasta in plenty of sautéed water.

When the sauce has reduced by half stir through the butter and half the cheese. Quickly drain the pasta and add along with some of the cooking water. Stir for a minute over heat. Add lemon zest and serve.