Mixed mushroom pasta
| Recipe By: | Phillippa Cheifitz |
| Serves: | 3 to 4 |
| Cooking Time: | 10 minutes |
| Prep Time: | 10 minutes |
Ingredients
- 250 g Fresh fettucine, cooked al dente, for serving
- 400 g Woolworths mixed mushrooms
- parmesan shavings, for servings
- 3 tbsp Italian parsley, finely chopped
- sea salt and freshly ground pepper, to taste
- 65 ml cream, whipped to soft peaks
- 125 ml mushroom stock
- 2 cloves garlic, crushed
- a few fresh rosemary sprigs
- 4 Tbsp olive oil
- 1 tbsp unsalted butter
Woolworths is committed to sustainability via our good business journey. Seasonal (and other) products might not always be in stock.
Cooking Instructions
- Heat the butter, olive oil and rosemary in a large pan. Add the mushrooms and fry, stirring, over a brisk heat for a few minutes until just cooked. Stir in the garlic.
- Pour in the mushroom stock and cream and bring to a simmer. Allow to reduce slightly. Discard the rosemary.
- Use a stick blender to purée a third of the mushroom mixture. Season to taste.
- Mix the puréed mushrooms and the remaining mushrooms with the pasta, adding more mushroom stock or cream if necessary. Add the parsley. Serve topped with shaved Parmesan.
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