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CREAMY MUSHROOM PASTA

Prep/Cooking Time: 15-30 Minutes

Printable Version

Ingredients

  • 500g domestic mushrooms
  • 500g chestnut mushrooms
  • 500g (other available mushrooms)
  • 3oog onion
  • 60g garlic
  • 2 sticks rosemary
  • 2 sprigs thyme 
  • 30g vegetable bullion
  • 120g olive oil
  • 120g white vinegar
  • 1 ltr heavy cream
  • salt
  • pepper

Instructions

  • Sort and clean the mushrooms
  • Wash if necessary. Dry
  • Place a thick bottom pan over a high heat and add to it the olive oil
  • Slice the mushrooms and add to the pan
  • Cook till starting to colour and are tender through
  • Remove from the pan and reserve on the side 
  • Pour the remaining oil into the pan and return to the heat
  • Add to the pan the onion finely chopped
  • When starting to colour add to the pan the garlic roughly chopped
  • Cook for 2 minute then add the mushrooms back to the pan along with the juices they have released
  • Add to the pan the vinegar and reduce till the pan is almost dry
  • Add to the pan the cream and the bullion
  • Bring to the boil then turn down to a simmer
  • Remove the leaves from the rosemary and thyme. 
  • Finely chop the herbs and add to the pan
  • Simmer for 8 minutes
  • Remove from the heat and check the seasoning

  • Leave to cool and reserve in the fridge till needed

  • To serve
  • Boil the required pasta in salted water
  • Warm the sauce in a pan 
  • Once the pasta is cooked, drain and add to the pan with the sauce 
  • Stir well and check seasoning again
  • Transfer to the serving dish and topp with parmesan flakes
  • Serve immediately