mushroom and mustard pizzocheri

pizzocheri is a buckwheat pasta which has a rich nutty flavour that contrasts really well with mild creamy flavours, which means i usually pair it with cheese. lots and lots of cheese.

today however, i decided to try something different – mushrooms in a creamy mustardy sauce. the sauce was inspired by nigel slater, who often uses mustard in his recipes, but was also a way to use up some mushrooms that were reaching the end of their life.

having added the pasta to boiling water i melted a little butter with some olive oil and then added a large handful of sliced chestnut mushrooms (you can use any mushrooms, including dried ones if you want a richer flavour) and a sliced clove of garlic, salt and freshly ground black pepper.

i cooked this over quite a high heat until the mushrooms began to brown and then added a bit of white wine, a couple of tablespoons of crème fraiche and a teaspoon of dijon mustard. this bubbled for a few minutes until the sauce had thickened (if it gets too thick add a little of your pasta cooking water) and just before adding the cooked pasta, i stirred in some grated parmesan, lemon zest and chopped parsley.

the sauce, mixed with the cooked pasta, is packed with flavour and a really lovely accompaniment to the pizzocheri. it would also be delicious served on top of a thick slice of seeded granary toast.