Mushroom, White Wine and Cream Recipe
Ingredients
| Pasta | 500 Gram, dried | |
| Butter | 30 Gram | |
| Extra virgin olive oil | 1 Tablespoon | |
| Garlic | 1 Clove (5gm), finely chopped | |
| Brown mushrooms | 250 Gram, sliced | |
| White wine | 4 Tablespoon | |
| Double cream | 125 Milliliter | |
| Salt, black pepper | ||
| Freshly grated parmesan to serve | ||
Directions
Cook pasta in a large pot of boiling, salted water, until firm to the bite.
While pasta is cooking, melt butter with oil in a large frying pan over medium-high heat.
Add garlic and mushrooms and cook, stirring frequently, until just coloured, 5 minutes.
Add wine and simmer until just evaporated.
Stir in cream and simmer gently until just thickened, 1-2 minutes.
Drain pasta, reserving about 1/2 cup pasta water.
Add pasta to the hot sauce.
Toss well to coat, adding reserved water as needed.
Serve immediately with parmesan.
While pasta is cooking, melt butter with oil in a large frying pan over medium-high heat.
Add garlic and mushrooms and cook, stirring frequently, until just coloured, 5 minutes.
Add wine and simmer until just evaporated.
Stir in cream and simmer gently until just thickened, 1-2 minutes.
Drain pasta, reserving about 1/2 cup pasta water.
Add pasta to the hot sauce.
Toss well to coat, adding reserved water as needed.
Serve immediately with parmesan.
Chef
