Barabas-Ju-on-the-road1-1.jpegPlat de strozzapreti aux petits-gris
©Ju on the road

Strozzapreti with petitgris

oyster mushrooms and pesto

Stephanie Todde, chef at Barabas restaurant, brings you an autumn recipe: Strozzapretti with Bierwart peppercorns, oyster mushrooms from Limbort Farm and fresh herb pesto.

Stéphanie ToddeStéphanie Todde
©Stéphanie Todde
Suggested by

Stéphanie Todde

Cheffe du Barabas

Choose with care

The ingredients

For 4 people

For the pesto :
  • 50 g fresh tarragon
  • 50 g chervil
  • 50 g chives
  • 50 g curled parsley
  • 50 g basil
  • 10 cl oil olive oil
  • 1 clove garlic
  • 1 handful roasted pine nuts
  • 100 g grated Parmesan
  • Salt and freshly ground pepper
For the pasta:
  • Hen broth
  • 500 g oyster mushrooms
  • 1 red onion
  • 8 petitgris per person
Made with passion


30minutes Easy Inexpensive

  1. Thin out all the herbs, add olive oil, parmesan, roasted pine nuts, garlic, salt, pepper and blend to obtain the pesto.
  2. Cut the oyster mushrooms into strips, slice a red onion and sauté in a frying pan with a knob of butter
  3. Meanwhile, cook the pasta in a pot of boiling salted water (see cooking times).
  4. Open the jar of petitgris, drain them and add them to the pan.
  5. Deglaze your pan with a ladleful of chicken stock.
  6. Add the pesto to the mixture and then the drained pasta.

Mix well and serve. Bon appétit!

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