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WILD MUSHROOM & ASPARAGUS PASTA
Prep/Cooking Time: 15-30 Minutes
Printable Version
Ingredients
- 100g Oyster mushrooms
- 100g Crimini mushrooms
- 200g Asparagus
- 2 Cloves Garlic
- 1/2 White onion
- 30g Butter
- 20ml Olive oil
- 5g White wine vinegar
- 250g Pasta
- Salt
- Pepper
- 20g Parmesan
- 5g Chopped parsley
- 10ml Good olive oil
Instructions
- Take the Oyster and Crimini mushrooms and remove the stems.
- Wash under cold water then leave to dry on paper
- Peel the onion and garlic and remove any root or stem
- Place a thick bottom pan on a medium gas and heat with a little olive oil
- Fill a saucepan with water and season heavily, add a lid and bring to the boil
- As soon as the water boils add the pasta
- Finely slice the garlic and chop the onion as fine as you can
- Add the garlic to the pan and cook till the garlic begins to turn golden
- Add to the pan the chopped onion and toss through
- Cook till the onion begins to soften
- Whilst cooking slice the Crimini mushrooms and tear the oysters
- Also slice the asparagus to a size that will cook quickly when added
- Add to the pan the mushrooms and toss through
- once the mushrooms are beginning to soften add to the pan the butter
- Now add the asparagus and cook for a minute
- Pour in the vinegar and cook till it evaporates
- Pull the pan from the heat and keep on the side till the pasta is cooked
- Once the pasta is cooked strain and add the pasta to the vegetables
- Toss well and season to taste
- Spoon the pasta into a serving dish
- Finish with the chopped parsley, parmesan and a drizzle of olive oil
