Our Take on a Timeless Table Top and a Delicious Roasted Mushroom Fettuccine Recipe

Setting the table with our newest table linens – The Buria napkin and placemat

(scroll to the bottom for the recipe)

The second of our recipe series with photographer and cookbook author Gintare Marcel pairs our crisp white table linens with a wholesome roasted mushroom fettuccine recipe.

We believe everyone should have that go-to table setting which they can easily put together for any occasion. In the case of our hand embroidered table wear, we couldn’t think of any better pieces than our Buria Napkins and Placemats. Buria is the name given by the artisans to the circular embroidery stitch we’ve adapted from those found in many of their traditional pieces.

With just a touch of beige embroidered on the border, these pieces have just the right amount of added texture and color to be chosen for a casual or formal setting. What we also love about these pieces –  you can alternate between paring the placemats and napkins together and simply using the napkins on their own for a cleaner look.

To complete the look we’ve used antique-gold toned cutlery which pairs well with the rustic look of the table, but these timeless linens fit well with most types of cutlery and table wear and can even be mixed and matched with some of our other designs. Add some woven coasters and some seasonal greens or flowers and your look is complete.

 

 

Preparing The Recipe

When we told Gintare that we were thinking of something delicious and wholesome that could be served up at any time of the year she came forward with a delicious roasted mushroom fettucine recipe.  It takes just a few easy steps to create this fresh sauce which can be served with any kind of pasta!

 

 

The Recipe

Roasted Mushroom Cream Pasta 

Serves: 4, Preparation time: 30 minutes

Ingredients

• 1/2 kg of cremini mushrooms
• 2-3 tbsp olive oil
• 1/2 kg pasta
• 80 g butter
• 2 garlic cloves, chopped
• 250 ml cream
• Salt and freshly ground pepper
• 1 cup of parmesan, grated
• Bunch of parsley, finely chopped 

Instructions

1. Preheat the oven to 220C.
2. Slice cremini mushrooms, coat lightly with olive oil and spread on a baking tray in a single layer. Make sure to not overcrowd too much the pan or the mushrooms will get soggy instead of nicely brown. Roast for about 20 mins.
3. In the meanwhile, cook pasta according to package instructions.
4. To make the sauce, melt the butter in a pan over medium heat. Swirl pan occasionally to brown milk solids in the butter. Once butter starts to turn a medium brown color, turn heat to low, add garlic, cook for 15 seconds then immediately pour in cream. Stirring all the time mix in about 1/2 cup of cheese, till you have a consistent sauce. Season with salt and pepper as needed. Stir in pasta and serve immediately with roasted mushrooms, parsley and extra parmesan on the side.