Wild Porcini Mushroom Pasta
250g/400g mixed mushrooms finely sliced (I love mushrooms so use 400g)
2 Tbsp butter or extra virgin olive oil
3 cloves garlic, crushed
3 shallots chopped
1 cup cream
1 egg, beaten
1 box pasta
200g protein of choice can be added if you choose
1-2tsp Tweed Real Food Porcini Salt
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.