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 your pasta of choice  while the mushrooms are cooking. 

Add the wine to the mushrooms and let the liquid reduce by half . 

Add the lemon juice , chopped parsley and Parmesan and stir until the cheese is melted . Season to taste . 

Add the amount of cream you would like for the sauce . 

Stir the pasta into the sauce and serve with a little more grated Parmesan and a sprinkle of parsley and a good grinding of black pepper.