Portabellini and Pea Orecchiette paired with The Blacksmith Bloodline Methode Ancestrale

This holiday season we have delicious, healthy mushroom recipes for you to use and enjoy paired with a South African bottle of bubbly!

Tremayne Smith, of Fable Mountain Vineyards in Tulbagh, also makes wine under his own label called The Blacksmith. This 100% Chenin Blanc Mèthode Ancestrale is perfect for a hot summer’s day with a delicate pasta such as this one with hints of lemon and fresh crunchy spring peas. Lots of honey and floral notes on the palate.

The wine’s crisp minerality lends a savoury quality to the pasta, while the acidity and bubbles lighten it up. The warm, comforting flavours of the mushrooms, cream and parmesan play off the lively crisp bubbly which has a very subtle sweetness when the two are enjoyed together.


  • 350g orecchiette pasta
  • 400g portabellini mushrooms
  • 3 medium leeks, washed and sliced
  • 2 cloves garlic, grated
  • 300g fresh peas
  • 2 Tbsp olive oil
  • 2 Tbsp butter
  • 250ml cream
  • Zest of 1 lemon
  • ½ cup parmesan cheese, grated & extra for serving 
  • 1 bunch fresh basil
  • Salt & pepper
  • 1 cup hazelnuts, roughly chopped 


  1. Start a large pot of well-salted boiling water for your pasta.
  2. Cook the orecchiette according to package instructions. Reserve 2 cups of pasta cooking water for the sauce. Orecchiette tends to stick together so use a lot of water!
  3. Heat the olive oil in a large sauté pan. Add the mushrooms and sauté until they start to brown, season with salt and pepper.
  4. Add the leeks and garlic and sauté until they become tender.
  5. Add peas and butter. Once the butter has melted, add the cream and lemon zest. Simmer and reduce until sauce thickens slightly.
  6. While the sauce simmers- toast the hazelnuts in a hot dry pan until golden and well toasted. Set aside. 
  7. Add orecchiette to reduced sauce and stir well to warm through. Add a splash of pasta water to loosen the sauce and make it silky.
  8. Remove from heat and stir in grated parmesan. 
  9. Season with salt, freshly ground pepper and chilli flakes to taste.
  10. Garnish with toasted hazelnuts and fresh basil.

Recipe on behalf of the South African Mushroom Farmers’ Association