Mushroom Pasta
Method:
Halve the mushrooms and put them in a pan with the butter, olive oil and a pinch of salt. Cook on low heat until they begin to soften, and meanwhile finely chop the garlic. Strip the thyme leaves from the twigs. Add the garlic, thyme and white wine to the pan and reduce until half the liquid remains. Finish with the cream. Chop the parsley, zest the lemon and stir both through. Season with salt and pepper. Cook the pasta in a pot of salted water, then drain, saving half a cup of the cooking water. Add the pasta and cooking water to the pan with the mushrooms and mix through. Serve with parmesan.
Ingredients:
- champignon 400 (g)
- butter 100 (g)
- olive oil 2 (tbsp)
- salt 1 (pinch)
- garlic 2 (cloves)
- fresh thyme 3 (pieces)
- white wine 240 (ml)
- cream 120 (ml)
- fresh parsley 1 (bunch)
- lemon zest 1 (pieces)
- black pepper 1 (pinch)
- pasta 500 (g)
- parmesan cheese 1 (pieces)