recipes

Soy Butter Mushroom Pasta

November 03

Despite what you might think, soy sauce and butter result in arich and salty sauce which is truly delicious slathered on pasta! To add more creaminess, stir grated Parmesan cheese through the cooked pasta. Don’t skimp on the mushrooms here as they complete the dish.

20 mins
Serves 4

Method

Heat a frying pan to medium high heat and add half the butter & 1 tablespoon of olive oil. Once the butter starts to foam, add in the mushrooms. Fry the mushrooms with a little salt until just soft and golden. Try not to stir the mushrooms around too much so they brown nicely.
Bring a large pot of water to the boil, season with a little salt and add the pasta. Cook until al dente.
Add in another tablespoon of oil along with the garlic, chilli & spring onions. Fry off for a couple of minutes before adding the remaining butter, soy sauce & oyster sauce. Stir through.
With kitchen tongs, bring the pasta straight from the pot to the pan and mix well. Add in the cheese and give a final good stir.
Serve the pasta with a sprinkle of chives on top and enjoy!

9 oz pappardelle pasta

7 oz Irish chestnut mushrooms with small mix of any other exotic mushrooms you can find in the supermarket, thinly sliced

½ stick butter

2 tbsp olive oil

3 cloves of garlic, thinly sliced

1 red chilli, thinly sliced

6 spring onions, finely sliced

2 tbsp soy sauce

1 tbsp oyster sauce

½ cup parmesan cheese, grated

Small handful of chives, finely chopped

Sea salt

250gpappardelle pasta

200g Irish chestnut mushrooms with small mix of any other exotic mushrooms you can find in the supermarket, thinly sliced

50gk butter