Porcini Mushroom pasta
Ingredients
- 2 porcini mushrooms (aproximately 200g)
- 3 cloves smashed garlic cloves
- 5 spring onion
- 4 Tbls olive oil
- 125 ml white wine
- 50 ml fresh cream
- 14 baby roma tomatoes cut in half
- 50 g walnuts roughly chopped
- ¼ lemon juice
- 4 sprigs fresh thyme
- fresh grated parmesan
- 125 g linguine prepared as per pkt instructions
Instructions
Oven 200ºC
- Slice porcini mushrooms and spread out onto a baking tray lined with baking paper. Add the garlic. Drizzle 2 Tbls olive oil over and season with salt and pepper. Bake for 15 - 20 min until golden brown. Stir half way through to ensure they don't burn
Pan on gas and water on the boil for pasta as per pkt instructions
- Add 2 Tbls of olive oil to pan. Add spring onion to pan and cook until translucent for about 2 minutes.
- add wine to pan and reduce until alcohol has evaporated and most of the liquid has been absorbed by the onions.
- add the porcini mushrooms to the spring onion mix. Add a splash (2-4 Tbls)of cream depending how creamy you want the pasta. Reserve a few to garnish with at the end
- Stir in the walnuts
- add the tomatoes and squeeze of lemon. Check seasoning add salt and pepper to taste.
- Serve on a bed of linguine and garnish with thyme and parmesan
