Wednesday, 28 September 2011

Portobello Mushrooms with Pasta

If you are a big Mushroom fan then this is the quick dinner for you. Portobello Mushrooms are sometimes sold as Breakfast Mushrooms, they have a large brown cap with dark brown fins underneath. They have a strong nutty flavour and are almost meaty in texture. If possible use double cream, it won't split when boiled, however, if you can't get it use single or whipping but add it last.

Serves 4

1tbsp oil
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.

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