Black Mushroom Fideau with Sherry-Glazed Vegetables

Paul Gayler's inviting main course pairs tasty mushrooms and pasta with piquant vegetables and garlic mayonnaise
By Paul Gayler
Black Mushroom Fideau with Sherry-Glazed Vegetables
  • Rating:
  • Serves: 4-6
  • Cook Time: 1 hour 35 minutes
  • Prep Time: 20 minutes
  • Effort: medium


For the mushroom stock

  • 450 g flat mushrooms
  • 2 tsp tomato purée
  • 2 tbsp mild olive oil
  • 1 onion, chopped
  • 1 clove garlic, finely chopped
  • 3-4 coriander stalks
  • 1.5 litres vegetable stock

For the black mushroom fideau

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 1 clove garlic, finely chopped
  • 700 g wild and cultivated mushrooms, (i.e. chestnut, trompettes, girolles, shiitake),cut into pieces
  • 1/2 tsp smoked paprika
  • 180 g spaghetti, or fideos noodles
  • 120 g orzo
  • 4 tomatoes, blanched, skinned and chopped

For the sherry-glazed vegetables

  • 2 red peppers, seeds removed and cut into thick strips
  • 2 yellow peppers, seeds removed and cut into thick strips
  • 1 red onion, cut into large dice
  • 2 cloves garlic, halved
  • 50 g black olives
  • 4 small baby courgettes, cut diagonally into slices
  • 1 tsp light brown sugar
  • 100 ml dry sherry
  • 4 sprigs rosemary
  • 3 tbsp olive oil

For the aioli (garlic mayonnaise)

  • 2 cloves garlic
  • 1 egg yolk
  • 150 ml olive oil
  • dash lemon juice


1. To make the mushroom stock; place the flat mushrooms and tomato purée in a food processor and blend to a coarse paste

2. Heat the olive oil in a pan, add the onion and garlic and cook for 2-3 minutes.

3. Add the mushroom mixture and coriander stalks and cook on a high heat for 5 minutes, stirring regularly.

4. Add the vegetable stock and simmer for 15 minutes.

5. Strain the stock through a fine strainer and keep hot.

6. Preheat the oven to 180C/gas 4.

7. Heat the olive oil in a flame-proof casserole dish, add the onions and garlic and cook for 1 minute.

8. Add the mushrooms and smoked paprika and cook over a high heat for 2 minutes.

9. Pour in the hot mushroom stock and bring to the boil.

10. Stir in the fideos noodles, orzo and the tomatoes. Reduce the heat to a simmer and cook for 6 minutes.

11. Place in the oven for 5-6 minutes to finish cooking and lightly crisp the surface. Leave to cool slightly.

12. To make the sherry-glazed vegetables; place the peppers, onion, garlic, olives and courgettes in a large roasting tin.

13. Sprinkle over the sugar, pour over the sherry and season with a little salt and pepper.

14. Cover the tin with foil and bake for 40 minutes.

15. Remove the foil, add the rosemary and olive oil and return to the oven, uncovered for a further 10 minutes until the vegetables are tender.

16. To make the aioli; crush the garlic cloves in a pestle and mortar. Add the egg yolk and mix to combine.

17. Trickle in the olive oil, stirring constantly in the same direction to mix thoroughly.

18. Add a little salt and a dash of lemon juice. The sauce should be thick and glossy.

19. To serve; place the black mushroom fideau on a plate with the sherry-glazed vegetables and accompany with the aioli.

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