Pasta with Mushrooms
I made this recipe when we had the Degan's and Moore's over for dinner. All the mushroom lovers enjoyed it, and Alex has requested it as a staple recipe. You must try it, and a word of warning, it does have a spicy kick, yum!
Pasta with Mushrooms
4 Tablespoons butter
2 small dried chilli peppers, chopped, seeds included
14 ounces sliced mushrooms, such as field, shiitake or button
3/4 cup vegetable or mushroom stock
3/4 cup cream
2 Tablespoons lemon juice
14 ounces fetteccine or linguine
1/2 cup finely grated Parmesan cheese
1/4 cup chopped basil (I used whole leaf spinach instead)
cracked black pepper and sea salt
Heat a frying pan over medium heat. Add the butter, chilli peppers and mushrooms and cook for 5+ minutes or until the mushrooms are brown. Add the stock, cream and lemon juice and simmer for 5 minutes.
While the sauce is simmering, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. Toss the pasta with the mushroom sauce, Parmesan, basil (or spinach), pepper and salt. Serves 4.
Pasta with Mushrooms
4 Tablespoons butter
2 small dried chilli peppers, chopped, seeds included
14 ounces sliced mushrooms, such as field, shiitake or button
3/4 cup vegetable or mushroom stock
3/4 cup cream
2 Tablespoons lemon juice
14 ounces fetteccine or linguine
1/2 cup finely grated Parmesan cheese
1/4 cup chopped basil (I used whole leaf spinach instead)
cracked black pepper and sea salt
Heat a frying pan over medium heat. Add the butter, chilli peppers and mushrooms and cook for 5+ minutes or until the mushrooms are brown. Add the stock, cream and lemon juice and simmer for 5 minutes.
While the sauce is simmering, place the pasta in a large saucepan of lightly salted boiling water and cook until al dente. Drain. Toss the pasta with the mushroom sauce, Parmesan, basil (or spinach), pepper and salt. Serves 4.
