Ollie Templeton’s recipe for girolle tagliatelle, egg yolk and crispy sage

This rich, comforting dish combining mushrooms, pasta and cream is perfect as autumn draws in

This pasta fits the feeling you get with the shift in the seasons: summer starts to feel like a distant memory and the craving for richer, more comforting foods begins. Girolles have just come into season, and it’s always a joy when the first ones turn up at markets and greengrocers. This dish is really quick and simple to make, and the end result is delicious.

Serves: 4
Prep time: 5 mins
Cooking time: 20 mins

25g salted butter
350g girolles
1 clove garlic
5g fresh thyme
5g fresh rosemary
25g double cream
300g dry tagliatelle
50g neutral oil
25g fresh sage
4 eggs

Start by melting 20g of the butter over a medium heat in a saute pan. Add three quarters of your girolle mushrooms and allow to cook for about 2 minutes, turning so they caramelise evenly.

While the mushrooms are cooking, dice the garlic, remove the sprigs of the thyme and rosemary and add to the pan. Cook for a further minute or so. Add the cream and cook on a low heat until the mushrooms are soft. Season with salt and pepper and blend into a paste.

Once the sauce is ready and seasoned, cook the pasta in boiling, salted water. While the pasta is cooking, heat the oil and deep-fry the sage leaves for 15 seconds until crispy. Saute the remaining mushrooms in the butter and season.

Mix the pasta with the girolle cream sauce and tweak the seasoning to your liking, before dividing between four plates to serve. Crack the eggs open and separate the yolks, before placing one yolk on top of each portion (to be stirred through). Finish by garnishing with the cooked mushrooms and crispy sage.

Ollie Templeton is the co-founder and head chef of Carousel

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