| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Good, Living |
1 |
servings |
INGREDIENTS
| 1 |
lg |
Onion; peeled and diced |
| 4 |
|
Cloves garlic; peeled and crushed |
| 450 |
g |
Mixed mushrooms; (ie chestnut,field, |
|
|
; open cup mushrooms, |
|
|
; button mushrooms, |
|
|
; or for a special |
|
|
; occasion use a |
|
|
; selection of exotic |
|
|
; mushrooms) |
| 50 |
g |
Unsalted butter |
| 300 |
ml |
Double cream |
| 2 |
tb |
Chopped parsley |
| 2 |
tb |
Chopped thyme |
| 450 |
g |
Pasta shapes of your choice or spaghetti |
|
|
To serve – parmesan cheese; (optional) |
INSTRUCTIONS
1 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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