Recipe: Chicken of the Woods mushroom pasta

This is a summery fettucine dish that brings Chicken of the Woods together with chorizo and with tarragon oil, creamy chèvre cheese, oregano, sweet red pepper and sun-dried tomato.

300g fresh Chicken of the Woods
2 chorizo sausages
Fettucine or pappardelle pasta
Chèvre (goat’s cheese)
Sun-dried tomato pesto
Fresh oregano
Fresh tarragon
2 sweet red peppers
2 cloves of garlic
1 red onion
250 ml cream
Canola oil


  • With a pairing knife, slice the Chicken of the Woods into thin strips
  • Cut the chorizo into thin rounds
  • Dice the onion, garlic and peppers
  • On a hot pan lightly coated with oil, saute the diced onions until transluscent, then add in the peppers and cook for a few minutes before adding the garlic.
  • Allow to cook together for another 2 minutes before adding 2 tableapoons sun-dried tomato pesto. Stir in and cook for 2-3 minutes. Remove the sauce mixture from the pan and allow to cool before placing into a blender.
  • Blend the sauce ingredients together and leave aside
  • In the same hot pan, add the chorizo and cook for 5 minutes, stirring frequently. Remove the chorizo rounds from the pan but try to retain as much of the oil in the pan as possible.
  • Add the Chicken of the Woods to the pan and cook for another 7-8 minutes with the leftover chorizo oil. You can add a blob of butter after the initial moisture has evaporated.
  • Reintroduce the chorizo and cook together for 5 minutes. The chorizo will bring more oil to the pan but in addition I like to add a splash of Chardonnay at this point.
  • Add the sauce blend to the pan and cook through, adding another 2 tablespoons of sun-dried tomato pesto.
  • Add the cream, stir thoroughly over a medium heat and then add 2 tabslepoons of chèvre.
  • In another pot, begin cooking the fettucine or paperdelle pasta.
  • Once the chèvre has cooked through, add the chopped oregano and cook together for another 10 minutes, stirring occassionally.
  • Remove the pasta from the water, add half a cup of the water to the sauce, and stir in
  • Discard the rest of water leftover from cooking the pasta, then add the pasta to the sauce, bit by bit until you’re left with a happy pan filled with a creamy pasta.
  • Plate with a pasta server, sprinkle over chopped tarragon