Fricassee muisiriúin fiáine le tagliatelle Do thriúr-ceathrar Wild mushroom fricassee with tagliatelle Serves 3-4 Tagliatelle 250g tagliatelle Tagliatelle 250g tagliatelle Fricassee 4-5 duilleog sáiste 2 chlóbh gairleoige gearrtha go tanaí Bolgam maith ola lus na gréine/ráibe 250g muisiriúin fiáine i slisíní tiubha nó stróicthe 200ml stoc 5g miso 300g uachtar caisiú [100g caisiú/200ml uisce] Cúpla craobhóg dragan úr Tsp carntha mustard Dijon Piobar dubh Fricassee 4-5 sage leaves 2 cloves garlic thinly sliced Good glug of sunflower/rapeseed oil 250g wild mushrooms thickly sliced or torn 200ml stock 5g miso 300g cashew cream [100g cashew/200ml water] Few sprigs fresh tarragon Heaped tsp dijon mustard Black pepper Modh Method Cuir pota uisce saillte ar an sorn agus fiuch é, nuair atá sé ag fiuchadh, téigh roinnt ola ar theas meánach i bhfriochtán 28cm. Cuir isteach an sáiste agus an ghairleog ar feadh leathnóiméid chun iad a dhúiseacht, cuir leis na muisiriúin i sraith aonair, croith an friochtán chun an ghairleog agus an sáiste a scaipeadh agus ansin ardaigh an teas. Place a pot of salted water on the stove and bring it to the boil, while it is enroute to boiling heat some oil over a medium heat in a 28cm frying pan. Drop in the sage and garlic just for a half minute to get them going, add the mushrooms in a single layer, give the pan a shake to disperse the garlic and sage and then ramp up the heat. Tabhair deis do na muisiriúin ruadhó, ná bog iad ar feadh nóiméad ar a laghad, teastaíonn uait iad a ruadhó ní a úscadh. Iompaigh iad agus cócaráil an taobh eile ar feadh nóiméad nó mar sin. Croith an friochtán, ba cheart go mbeadh dath éadrom orthu, agus ba cheart go mbeadh an friochtán tirim, cuir isteach an stoc agus an miso. Cumasc na cnónna caisiú agus an t-uisce ina phurée sa chumascóir. Allow the mushrooms to sear, do not move them for at least a minute, you want them to sear not sweat. turn them over and cook the other side for a minute or so. Give the pan a shake, they should be lightly coloured, and the pan should be dry, add the stock and miso. Blend the cashews and water to velvet puree in the blender. Cuir an pasta sa phota eile atá ag fiuchadh, coinnigh ag meascadh, go háirithe ag an tús ionas nach ngreamaíonn na píosaí lena chéile. Téigh ar ais chuig an bhfriochtán agus doirt isteach an t‑uachtar, measc isteach an mustard, an dragan úr agus an piobar agus fág ar suanbhruith go réidh. Mar gheall nach raibh na cnónna caisiú ar maos, gheobhaidh an t-uachtar níos tibhe agus é ag cócaráil. Má éiríonn sé ró-thiubh cuir spbh uisce leis ach níor cheart go dtarlódh sé sin. Síothlaigh an pasta agus roinn é idir na babhlaí agus cuir an t-anlann ar a bharr, cuir cúpla craobhóg dragan úr air mar ghairnis. Add the pasta to the other pot which should be up to the boil, keep stirring, particularly at the start so the strands remain separate. Turn back to the pan and pour in the cream, stir in the mustard, the tarragon and the pepper and leave to simmer gently. As the cashews were not soaked the cream will thicken as it cooks. If it gets too thick add a tbsp of water though this should not happen. Strain the pasta divide between bowls and top with sauce, garnish with a few sprigs of tarragon. Pointí eolais Talking points Tagliatelle Is féidir aon pasta a úsáid anseo, ach oibríonn tagliatelle go maith mar go bhfanann an t-anlann ar na píosaí fada Tagliatelle You can use any pasta here, but tagliatelle works well as the sauce clings to the long strands Uachtar cnónna caisiú nuair a chuireann tú cnónna caisiú ar maos nó nuair a chócarálann tú iad, súnn siad timpeall 30% de mheáchan breise, táimid ag baint tairbhe as sin anseo trí gan iad a chur ar maos, nuair a dhéanaimid iad a chumasc amh agus gan a bheith ar maos agus ansin an teas a chur ar an uachtar a thagann as na cnónna caisiú ina bpurée súfaidh sé go fóill 30% de mheáchan breise den leacht sa phurée. Is é an 30% sin a thiubhaíonn an t-uachtar ina anlann saibhir amhail veilbhit. Cashew cream when you soak or cook cashew nuts, they absorb about 30% extra weight, we are taking advantage of this here by not soaking them, when we blend them raw and unsoaked and then apply heat to the resulting cream the pureed cashews will still absorb 30% extra weight of the liquid they have been pureed into. It is this 30% that thickens the cream into a rich velvety sauce Dragan úr: tugann sé nóta álainn síol ainíse don mhias seo. Murar féidir leat dragan úr a fháil féadfaidh tú beagán lus mín a úsáid Tarragon lends a lovely liquorice aniseed note to this dish if you cannot find tarragon you can substitute with a little dill