4-5 Portobello Mushrooms, wiped, sliced
200ml-250ml Chicken or Vegetable stock
100ml Double Cream
Knob of butter
300g Dry pasta
Pinch of salt
Handful fresh parsley, chopped
Heat a large saucepan of water with a pinch of salt and cook your pasta for 12-15 minutes. Drain and set aside.
Heat the oil in a large frying pan and fry the mushrooms for 5-6 minutes or until soft.
Add the stock and cook on a medium heat for 10-12 minutes or until the stock is reduced by half.
Add the cream and butter, bring to the boil. Tip in the cooked pasta and warm everything through.
Coat the pasta with the mushroom sauce and evenly distribute the mushrooms. Garnish with parsley and serve with crunchy garlic bread.
Penne or spaghetti pasta, the choice is yours.