Mushroom Linguini with Candied Almonds & Dried Orange

Pairs perfectly with our 2021 Wädenswil Block Pinot Noir

As one of our most eclectic Pinot Noir bottlings, the Wädenswil deserved to be paired with something out of the ordinary!  This spin on a classic mushroom and cream pasta takes it to new heights with the unexpected addition of orange and almond and pairs beautifully with this holiday favorite.  The Wädenswil is made entirely from its namesake clone, which originated in Switzerland.  Cool-climate loving and our only non-French originating clone, the Wädenswil arrives with whimsical aromas of spice, and dried fruit which is highlighted by the almond and orange in this dish.  The mushrooms enhance the dark, savory notes, while the touch of tannin helps cleanse the pallet between bites of this decedent pasta treat.

Plate for Porcini Cream Linguini Pasta


  • Mushrooms – 2 pounds (Chef Charlies favorites: Beech, lobster, oyster, & black trumpet mushrooms.  But any mushroom will do!)

  • Dried Linguini – 1 pound

  • Brandy – 2 ounces

  • Heavy Cream – 1 cup

  • Garlic – 1 clove

  • Nutmeg – pinch

  • Cara Cara Oranges – 2

  • Slivered or Sliced Almonds – 1 cup or 8 ounces

  • Salt & Pepper to Taste


Dried Oranges & Candied Almonds
Lay segments of oranges on an oiled baking sheet and dry on low temperature (250 F) until leather skin has formed, approximately 4 hours. Set aside

To cut orange segments: Peel the oranges with a paring knife, carefully cutting just under the pith, keeping the orange as round as possible when cutting away the peel.  Cut between the membranes to segment the orange, discarding the remaining membrane after all segments have been removed.

Measure 1 cup of slivered or sliced almonds, pre-cut or freshly cut. Dust with powdered sugar and spread on a lined baking sheet.  Caramelize in oven at 350 F until just browned and shiny, approximately 8 minutes – depending on the thickness of the almonds, this can take anywhere from 5 to 10 minutes. 

Pasta & Mushrooms
Bring 6 qts water (or ¼ gallon) to the boil, drop in linguini and cook a minute less than directed for al dente on the package.

Meanwhile, heat a large sauté pan over medium high heat.  Add mushrooms and sauté until lightly browned.  Dice one clove of garlic and add to the mushroom pan, immediately adding (or deglazing) with 2 ounces of brandy to prevent the garlic from burning.

Once the brandy has cooked off, reduce heat to medium and add 1 cup of heavy cream and a pinch of nutmeg.  Continue cooking mushroom, garlic and cream mixture until reduced by about 1/3rd.

Once the past is done, drain pasta of most of its water (leaving about a tablespoon or two of liquid). Reserve remaining pasta water.  Add the mostly drained pasta to the cream and mushrooms.  Toss the pasta with the cream sauce to begin coating the pasta. 

Increase the heat of the sauté pan to high and continue to reduce the cream, mushroom and pasta until a coating consistency is achieved. If needed, use pasta water to adjust consistency. Season with salt and pepper. Serve with the oranges and almonds sprinkled over.