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Mushroom & Garlic Orecchiette

Preparation time
10 mins
Cooking time
15 mins

The birthplace of Victorian viticulture, the Yarra Valley is one of Australia's oldest yet most exciting wine regions, renowned for its classic cool climate, food-friendly styles. Needless to say, chef Paul Phelan has selected a dish worthy of its reputation. Evoking the earthy notes of northern Italian cuisine iwth a mushroom and garlic orecchiette, it's an ideal reigonal match to the silken and savoury characteristics of the Soumah Pinot Noir.


300g dried orecchiette

1 tbsp olive oil

4 cloves garlic, thinly sliced

2 sprigs thyme

500g mixed mushrooms (portabello, pine, swiss brown), chopped or torn to approx same size

2 tbsp butter

40g truffle pecorino, grated plus extra for garnish

3 tbsp mascarpone

4 tbsp chopped parsley

Fried sage leaves for garnish


1. Cook pasta in large pot of salted boiling water according to packet instructions, drain and reserve approximately 250ml of cooking water.

2. Place large frying pan on medium heat with 1 tbsp olive oil, sliced garlic and thyme. Sauté for one minute then add mushrooms.

3. Season with a pinch of salt and cook for four minutes then add 2 tbsp butter. Cook for another four minutes, remove thyme.

4. Add the drained pasta and around 100ml of reserved pasta water.

5. Stir through the grated pecorino, mascarpone and parsley. Taste and adjust seasoning as required.

6. Serve into four warm bowls, garnish with a little extra pecorino and fried sage leaves.

Wine Match: Soumah Pinot Noir 2018

Preparation time
10 mins
Cooking time
15 mins

Wine match

Soumah Pinot Noir 2018
in any 12
in any 6
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in any 12 bottles


Two Blues Sauvignon Blanc 2014
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