MIXED MUSHROOM PASTA

Ingredients

• 250 g Fresh fettucine, cooked al dente, for serving

• 400 g Woolworths mixed mushrooms

• parmesan shavings, for servings

• 3-4 Tbsp Italian parsley, finely chopped

• Sea salt and freshly ground pepper, to taste

• 65 ml cream, whipped to soft peaks

• 125 ml mushroom stock

• 2 cloves garlic, crushed

• a few fresh rosemary sprigs

• 4 Tbsp olive oil, enough to cover fish

• 600 g unsalted butter

Cooking Instructions

1. Heat the butter, olive oil and rosemary in a large pan. Add the mushrooms and fry, stirring, over a brisk heat for a few minutes until just cooked. Stir in the garlic.

2. Pour in the mushroom stock and cream and bring to a simmer. Allow to reduce slightly. Discard the rosemary.

3. Use a stick blender to purée a third of the mushroom mixture. Season to taste.

4. Mix the puréed mushrooms and the remaining mushrooms with the pasta, adding more mushroom stock or cream if necessary. Add the parsley. Serve topped with shaved Parmesan.

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