1. Blanch and refresh your pasta.
2. Then in a wide pan on a high heat add the olive oil and mushrooms and cook until golden brown. Then add the eshallots, garlic, butter, porcini powder and cook for another minute.
3.Finally toss the pasta in with the mushrooms and add all the herbs and season with salt and pepper.
4.Place the pasta in a bowl with the poached egg on top finish with a drizzle of truffle oil and the parmesan and a little more black pepper.
Learn to cook this delicious dish at the beautiful Margan Kitchen Garden this June. Our horticulturist will be on site to share information, provide gardening tips and assist with selecting and harvesting produce. This will be followed by a hands on cooking school (1½ hours) with one of our senior chefs.
And to finish, enjoy the fruits of your labour with a relaxed 3 course lunch in the restaurant with matching Margan Wines. Bookings essential.Location:
Fridays & Sundays throughout the month of June at 10amPrice: $175 per person (all inclusive tour, school and lunch with wines)
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