Textures and tastes : inviting you to enjoy the richness of “crème de Brie” and the earthy notes of Oyster mushrooms in my pasta dish!

A Gastronomic Journey

Embarking on a tasty adventure often starts with a serendipitous find at the local supermarket. Recently, I stumbled upon a treasure, a “crème de Brie,” a velvety and spreadable Brie cheese that beckoned with promises of cooking bliss. The mere thought of its rich, creamy texture ignited my imagination, prompting the creation of a lovely recipe featuring Oyster mushrooms and wholemeal pasta.

“Crème de Brie”

In the kingdom of French cheese, Brie holds a special place, and especially discovering its spreadable variant. The “crème de Brie” exuded an indulgent appeal, inspiring me to craft a pasta dish that would celebrate its creamy essence.

As the colder weather descended upon us, the timing felt impeccable for a dish that resonated with winter. This pasta dish became a quick and easy escape, transporting me to a cozy haven amidst the crisp air and naked trees.

Shiitake Mushrooms and Cheddar Spreadable

In the ever-changing landscape of exploration, flexibility is key. If Oyster mushrooms prove elusive, Shiitake mushrooms seamlessly step in, offering a different but equally delightful dimension. Similarly, if the “crème de Brie” remains a distant dream, the versatile “cheddar spreadable” becomes a worthy companion, ensuring that the principle of the dish remains intact, albeit with a twist.

Wine Pairing Magic

For this pasta dish, I recommend a red Savigny-Lès-Beaune from the heart of Burgundy.

In the Côte d’Or escarpment, Savigny-Lès-Beaune emerges as a distinctive expression of the Burgundy region, celebrated for its elegant red wines crafted from the revered Pinot Noir grape.

Village Charm

The picturesque village, aptly named with ‘les’ meaning ‘near’ in French, finds its place in a valley near the town of Beaune. This proximity to Beaune contributes to the village’s vinous charm and plays a role in shaping the character of the red wines it is renowned for.

Tasting the Terroir

The vibrant ruby hue with garnet red tints sets the stage : the wine opens a bouquet of aromas, a blend of small red and black fruits (blackcurrant, cherry, and raspberry), alongside delicate floral notes like violet. Subtle hints of wild strawberry, pepper, toast, liquorice, and chlorophyll add layers of complexity, promising a multi-faceted experience.

On the palate, the wine reveals its true character, silky and full-bodied, with clear and intense flavours of red berries, cherries, and figs.

Aging Gracefully

As with any fine wine, Savigny-Lès-Beaune has the potential to evolve over time. Some varieties may transform into darker, brooding expressions, showcasing an apparent tannic structure that hints at the benefits of aging. This evolution adds a dimension of anticipation, inviting wine enthusiasts to explore the aging potential of this Burgundian gem.

A delicious Tale

As a food blogger living in London, blending my French roots with global influences is a constant source of inspiration. This pasta dish, born out of a chance encounter with a “crème de Brie,” exemplifies the beauty of spontaneous creativity in the kitchen…

Velvety Brie

You may wish to discover some new recipes with this iconic French cheese :

What about a Brie, apple and truffle oil tatin or a salad with Brie, grape and sesame ?

Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!

Happy cooking and bonne dégustation!

Sixtine ;)

PASTA WITH OYSTER MUSHROOM AND BRIE CHEESE

Sixtine

Textures and tastes : inviting you to enjoy the richness of "crème de Brie" and the earthy notes of Oyster mushrooms in my pasta dish!

Print Recipe

Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Main Course

Cuisine French

Servings 2 people

Ingredients

  

• 200 g oyster mushrooms
• 350 g wholeweat pasta short
• 100 g crème de Brie cheese
• 2 garlic cloves crushed
• 5 cl cooking water
• parsley
• butter for the pan

Instructions

 

• Cook the pasta in a large volume of boiling water for 10 minutes.
• Meanwhile, fry the garlic, the mushrooms and the parsley in a pan with a little bit of butter for 10 minutes.
• In a saucepan, melt the brie crème with the cooking water.
• Drain the pasta.
• In a salad bowl, stir well to combine the pasta with the mushrooms preparation and the crème mixture.
• Serve immediately.

Notes

Wine pairing : Savigny-Lès-Beaune (red wine) from Burgundy. 

Keyword brie, easy recipe, easy-peasy, healthy, oyster mushroom, pasta, vegetarian