Recipe: tagliatelle with prawns, tomatoes and mushrooms

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I made this pasta with prawns, mushrooms and tomatoes back in Sweden in August for my parents and I for supper and we all really enjoyed it.

It feels fresh and light although it has cream in it and the prawns work so well with both tomatoes and mushrooms.

And it’s actually the tomatoes that steal the show for me! Look out for those little bursts of juicy sweet tomato that comes with almost every bite. I had the luxury of using my mother’s homegrown cherry tomatoes in different colours (they were delicious!) but any small tomatoes in season will work just as well (I’ve made this dish a few times since August using store-bought on-the-vine British cherry tomatoes).

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Tagliatelle with prawns, tomatoes and button mushrooms, serves 3-4

500 g fresh tagliatelle

1-2 shallots, finely chopped 

1 garlic clove, finely chopped

plenty of butter and neutral oil for frying

200 g chestnut mushrooms, sliced

50 ml dry white wine

150 g cherry tomatoes, cut in half

300 ml double cream

1/2 stock cube (fish or vegetable) 

400 g frozen Atlantic shell-on prawns, defrosted and peeled (or approx 250 g fresh ones) 

approx 2 tsp caster sugar

salt and pepper

chopped parsley

Fry onions and garlic in butter and oil on medium heat without browning. Remove from pan. Add more butter and oil to the pan and fry the mushrooms on medium-high heat until golden brown. Season and remove from pan. Add a little more oil to the pan and add the tomatoes and let them cook on medium geat for a few minutes. Add the wine and let some evaporate before adding cream and stock cube (no water). Stir and let the sauce thicken. Add onions, garlic and mushrooms and season to taste with sugar, salt and pepper (the sugar will balance the acidity from the tomatoes). You want the sauce to have depth and taste a lot as the pasta will dilute the flavours. Cook the pasta in a large pot and drain.  

Take the sauce off the heat and add the prawns. Stir and add the pasta. Mix properly so every strand of pasta is coated with sauce. Adjust the seasoning if needed. Top with chopped parsley and serve immediately.  

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Recipe: cream of mushroom soup with sherry

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This creamy mushrooms soup with sherry is a new favourite of mine. The humble ingredients really come together here creating a delicious soup, definitely worthy of becoming your next dinner party starter but also perfect for a warming weeknight supper with some crunchy bread to go with it.

Cream of mushroom soup with sherry, serves 2

1/2 onion, sliced

1 small garlic clove, sliced

oil and butter for frying

250 g chestnut mushrooms, cut into quarters

50-75 ml fino sherry

300-400 ml boiling water

1/2 stock cube

salt

1 proper sprig of thyme

5 pieces dried porcini mushrooms

30 ml single cream

salt, white pepper

Fry the onion and garlic until soft in the butter and oil in a large saucepan, without browning too much. Add the mushrooms and fry for a few minutes until the mushrooms have shrunk somewhat. Add the sherry and let some of it evaporate. Add the water and stock cube, a small pinch of salt and the thyme. Also add the dried porcini. Bring to the boil and let it boil for 5 minutes. 

Remove the thyme and then mix everything until smooth in a blender. Pour the soup back into the saucepan and add the cream. Bring to the boil again and add the cream. Season with salt and white pepper. Serve in bowls and garnish with a few drops of cream and a sprig of thyme.