| Servings | serves |
Ingredients
- 500 grams Pasta such as fettuccine, tagliatelle or pappardelle
- 30 grams Butter
- 1 tablespoon Extra Virgin Olive Oil
- 1 clove Garlic Cloves peeled and finely chopped
- 250 grams Swiss Brown Mushrooms or Wild, finely sliced
- 4 tablespoons White Wine
- 125 ml Thickened Cream
- Parmesan grated to serve
Ingredients
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Instructions
- Cook pasta in a large saucepan of boiling, salted water according to packet instructions until al dente.
- Heat butter and olive oil in a large fry pan over a medium-high heat. Add garlic and mushroom and cook, stirring frequently, for 5 minutes or until mix turns golden. Add wine and simmer for 2 minutes, then stir in cream and simmer gently for 1-2 minutes until sauce thickens.
- Drain pasta, reserving ½ cup of cooking water, and add pasta to fry pan. Toss well to coat, adding a few tablespoons of reserved water to adjust the sauce's consistency as required. Serve immediately with extra parmesan.
Recipe Notes
VARIATION: PORCINI, WHITE WINE AND CREAM
Soak 25g packet of dried porcini. Finely chop and add to the hot pan with the garlic and fresh mushrooms. Cook as directed. Add the reserved mushroom-soaking liquid with the wine. Finish as directed.
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