Marinated wild mushroom pasta with walnut crumble. Picture: Supplied
Extra Virgin Olive Oil is one of natures greatest gifts; it is full of incredible health benefits and tastes delicious. 

For many years there was a misconception that olive oil should not be used for cooking, but this is a myth that has been completely dispelled. Not only does it hold up well with many different cooking applications, it also adds great flavour to food. 

Marinated wild mushroom pasta with walnut crumble 

Use an intense style extra virgin olive oil to really add punch to this dish.


500 g black pasta (store-bought, regular will also work)

Marinated Wild Mushrooms

olive oil for frying, plus extra for bottling
200 g fresh wild mushrooms
¼ C (60 ml) good quality extra virgin olive oil
4 sprigs fresh thyme
1 tsp (5 ml) Maldon salt
3 Tbsp (45 ml) lemon juice
2 garlic cloves, crushed
½ tsp (2.5 ml) ground black pepper
1 sterilised jar with a lid

Herbed Olive Oil Sauce

½ C (125 ml) good quality extra virgin olive oil
2 tsp (10 ml) sweet paprika
2 cloves fresh garlic, crushed
1 bay leaf
1 tsp (5 ml) fresh thyme, finely chopped
1 tsp (5 ml) fresh oregano, finely chopped
¼ tsp (1.25 ml) sea salt
1 Tbsp (15 ml) fresh lemon juice

Walnut Crumble

100 g walnuts
4 Tbsp (60 ml) sunflower seeds, roasted
2 cloves garlic, crushed
1 Tbsp (15 ml) lemon juice, freshly squeezed
¼ tsp sea salt
¼ C (60 ml) fresh coriander
½ tsp (2.5 ml) chilli paste

To Serve

grated Parmesan cheese
a handful of micro greens


Herbed Olive Oil Sauce

Gently warm the olive oil in a frying pan.

Stir the paprika, garlic, bay leaf and salt into the oil and then add the herbs and lemon juice. Ensure the sauce is warmed through, taking care not to burn the herbs.

Marinated Wild Mushrooms

Add a good splash of olive oil to a frying pan.

Fry the mushrooms a few at a time in a little olive oil and set them aside, don’t crowd the pan or they won’t caramelise well.

In a large bowl, whisk together the 60 ml olive oil, thyme, salt, lemon juice, garlic and pepper. Add the fried mushrooms to the oil mixture, toss until they are well coated and then spoon into a sterilised jar/s. Top up the jars with a little extra olive oil and seal until ready to use.

Walnut Crumble

Place all of the ingredients in a food processor. Pulse 10-15 times until all the ingredients are well combined and the mixture becomes crumbly.

To Assemble

Cook the pasta as per packet instructions. Drain and then toss in the herbed olive oil sauce. Divide between serving plates and top with pickled mushrooms and a generous sprinkling of the walnut crumble. Finish with a good grating of Parmesan cheese and a few micro herbs and serve. 

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