autumn

Creamy Garlic Mushroom Pasta

September 30

Hunt down a selection of interesting mushrooms for this recipe, they will add flavour and texture beyond anything you’d get from regular old button mushrooms.

Serves 4
30 mins

Method

1. Heat two tablespoons of the oil in a small frying pan over a low to medium heat.
2. Add the onion and season with salt. Sauté for 15-20 minutes until caramelised. Stirring regularly.
3. While the onion is cooking get a sauté pan on a medium heat.
4. Add the remaining two tablespoons of oil along with the butter to the pan, once the butter has melted. Add the mushrooms. Cook for about 10 minutes, turning only regularly in the pan, allowing it to sit a little to turn golden.
5. Bring a large pot of water to a boil and salt well. Add the pasta and cook according to packet instructions.
6. Add the caramelised onions to the mushrooms along with the garlic. Next stir through the wine, give it a minute to reduce then stir through the cream. Add the lemon to this along with lots of freshly ground black pepper.
7. Serve topped with the parmesan and parsley.

4 Tbsp. extra-virgin olive oil

1 onion, finely sliced

1.7oz butter, cut into pieces

1 lb mixed wild mushrooms, torn into bite-size pieces

3 garlic cloves, finely sliced

1lb bucatini

1.7 fl oz dry white wine

8.4 fl oz double cream

Zest and juice of ½ lemon

½ oz. Parmesan, finely grated (about ½ cup), plus more for serving

Small handful parsley, chopped

Freshly ground black pepper

4 Tbsp. extra-virgin olive oil

1 onion, finely sliced

50g butter, cut into pieces

500g mixed wild mushrooms, torn into bite-size pieces

3 garlic cloves, finely sliced

450g bucatini

50ml dry white wine

250ml double cream