Pasta With Mushrooms, Thyme And Garlic
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Good, Living | 1 | Servings | |
INGREDIENTS
| 1 | Onion, peeled and diced | |
| 4 | Cloves garlic, peeled and | |
| crushed | ||
| 450 | g | Mixed mushrooms, ie |
| chestnutfield | ||
| open cup mushrooms | ||
| button mushrooms | ||
| or for a special | ||
| occasion use a | ||
| selection of exotic | ||
| mushrooms | ||
| 50 | g | Unsalted butter |
| 300 | Double cream | |
| 2 | T | Chopped parsley |
| 2 | T | Chopped thyme |
| 450 | g | Pasta shapes of your choice |
| or spaghetti | ||
| To serve – parmesan cheese | ||
| optional |
INSTRUCTIONS
Prepare the mushrooms by cutting roughly into quarters, leaving the button mushrooms whole. Heat the butter in a pan. Add the onion and garlic and cook until soft but not brown. 2 Add the mushrooms and cook for 8-10 minutes. Stir in the chopped herbs, followed by the cream, and continue to cook until the mixture has reduced slightly and thickened. Season. 3 Cook the pasta in plenty of boiling salted water until al dente. Drain and return to the pan and heat very gently to dry off the pasta. 4 Add the mushroom mixture to the pasta and toss well together. Check the seasoning and garnish with parsley and a few shavings of parmesan cheese. Converted by MC_Buster. Recipe by: Good Living Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2600
Calories From Fat: 674
Total Fat: 76.5g
Cholesterol: 173.1mg
Sodium: 1495.9mg
Potassium: 10893mg
Carbohydrates: 461.8g
Fiber: 75.3g
Sugar: 48.2g
Protein: 97.6g