Mushroom pasta
If you’re looking for a quick and delicious mid-week dinner this is a perfect choice . The recipe is from a cookbook by Rosie Kellet, called In for Dinner . I have changed the recipe slightly as the original one doesn’t have garlic or onions, but I felt they added a bit more depth of flavour . The first time I made this meal I had roasted a bulb of garlic the day before and I squeezed the soft garlic cloves into the sauce . The flavour was absolutely wonderful. Ingredients Serves 2 Olive oil 3 shallots chopped finely 3 bulbs of garlic minced 250g of chestnut mushrooms sliced Juice of half a lemon 75ml of white wine A handful of grated Parmesan Chopped parsley Cream or creme fraiche Salt and black pepper Lemon rind grated for garnish Method Heat the olive oil in your frying pan and gently cook the shallots and garlic until golden and soft. Add the mushrooms and cook for approx 10 minutes . Cook yo...
