Pasta with mushrooms, thyme and garlic
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | large | Onion; peeled and diced |
| 4 | Cloves garlic; peeled and crushed | |
| 450 | grams | Mixed mushrooms; (ie chestnut,field, |
| ; open cup mushrooms, | ||
| ; button mushrooms, | ||
| ; or for a special | ||
| ; occasion use a | ||
| ; selection of exotic | ||
| ; mushrooms) | ||
| 50 | grams | Unsalted butter |
| 300 | millilitres | Double cream |
| 2 | tablespoons | Chopped parsley |
| 2 | tablespoons | Chopped thyme |
| 450 | grams | Pasta shapes of your choice or spaghetti |
| To serve - parmesan cheese; (optional) | ||
Directions
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.
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Recipe by: Good Living
Converted by MM_Buster v2.0l.