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Add a photoServings: 1
Ingredients
- 1 lrg Onion, peeled and diced
- 4 x Cloves garlic, peeled and crushed
- 450 gm Mixed mushrooms, (ie chestnut,field, open c. mushrooms, button mushrooms, or possibly for a special occasion use a selection of exotic mushrooms)
- 50 gm Unsalted butter
- 300 ml Double cream
- 2 Tbsp. Minced parsley
- 2 Tbsp. Minced thyme
- 450 gm Pasta shapes of your choice or possibly spaghetti
- Â Â To serve - parmesan cheese, (optional)
Directions
- 1 Prepare the mushrooms by cutting roughly into quarters, leaving the button mushrooms whole. Heat the butter in a pan. Add in the onion and garlic and cook till soft but not brown.
- 2 Add in the mushrooms and cook for 8-10 min. Stir in the minced herbs, followed by the cream, and continue to cook till the mix has reduced slightly and thickened. Season.
- 3 Cook the pasta in plenty of boiling salted water till al dente. Drain and return to the pan and heat very gently to dry off the pasta.
- 4 Add in the mushroom mix to the pasta and toss well together. Check the seasoning and garnish with parsley and a few shavings of parmesan cheese.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 948g | |
| Calories 1135 | |
| Calories from Fat 891 | 79% |
| Total Fat 101.45g | 127% |
| Saturated Fat 62.66g | 251% |
| Trans Fat 0.0g | |
| Cholesterol 308mg | 103% |
| Sodium 163mg | 7% |
| Potassium 2094mg | 60% |
| Total Carbs 45.46g | 12% |
| Dietary Fiber 9.1g | 30% |
| Sugars 13.64g | 9% |
| Protein 24.99g | 40% |
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