This delicious recipe comes from our resident chef, Simon Kalis. Simon made us this beautiful mushroom & gorgonzola fettucini for a staff lunch with mushrooms he had foraged the day before. It was just too delicious not to share!

Don’t worry though, you don’t need to have been foraging the forest floor for this recipe to be a success. What we do however suggest is key to the perfect fettucini is a bottle (or two) of our Mrs Payten Chardonnay which pairs beautifully with this dish and is also one of the key ingredients.


Serves 4
300g Fresh Pine Mushrooms, brushed clean (don’t wash), sliced
400g Fettuccini Pasta (Gluten free pictured, worked well)
250ml Pure Cream
50g Gorgonzola Blue Cheese
150ml Mrs Payten Chardonnay
1 small Brown Onion, finely diced
1 Clove of Garlic, finely sliced
50ml Extra virgin Olive Oil
Fresh cracked Black Pepper
Sea Salt
Dill frons and shaved Parmesan to serve


Start by bringing pasta to the boil. Next, in a pan sauté the onion and garlic till soft and coloured then the mushrooms cooking them out till they slightly soften and the cooking oil turns a bright orange. At this stage, hit the pan with the wine and reduce to almost evaporated then add the gorgonzola and cream. Once reduced by a third toss pasta through the sauce.
Top with fresh dill and a good Parmigiano Reggiano to serve.

Serve with a glass of Mrs Payten Chardonnay of course! 

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