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CREAMY MUSHROOM PASTA

Prep/Cooking Time: 15-30 Minutes

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