Wild Porcini Mushroom Pasta

Wild Porcini Mushroom Pasta

May 28, 2018

Wild Porcini Mushroom Pasta

INGREDIENTS

250g/400g mixed mushrooms finely sliced (I love mushrooms so use 400g)

2Tbsp butter or extra virgin olive oil

3 cloves garlic, crushed

3 shallots chopped

1 cup cream

1 egg, beaten

1 box pasta

Protein of choice can be added if you choose.

1-2tsp Tweed Real Food Porcini Salt

1-2tsp Tweed Real Food Bourbon Maple Splash Balsamic Vinegar

 

METHOD

Boil pasta following cooking guidelines.

Whilst boiling in a heated pan, add a little butter or olive oil and garlic. (if using protein cook before garlic) Fry gently to release flavours.

Add remaining butter or oil and mushrooms + 1tsp Porcini Salt and Bourbon Maple Splash Balsamic Vinegar.  Gently toss to cook till just cooked.

Add egg to cream and mix together. 
Drain cooked pasta and add to mushrooms with ½ of shallots.

Fold through cream & egg mix and turn heat to low. 
Toss gently till sauce thickens.  Taste and add remaining Porcini Salt and Bourbon Maple Splash Balsamic Vinegar if needed.

Toss through remaining shallots and top with finely grated parmesan.



Leave a comment

Comments will be approved before showing up.


Also in Recipes

Tropical Asian Chicken Wings
Tropical Asian Chicken Wings

February 17, 2019

Read More

Maple Bourbon Onion Relish
Maple Bourbon Onion Relish

February 17, 2019

Read More

BBQ Master Falafel
BBQ Master Falafel

February 17, 2019

Read More