WILD MUSHROOM SPAGHETTONI
1 tbsp olive oil
20 g butter
2 shallots, diced
1 garlic clove, diced
5 sprigs thyme
2 large field mushrooms, chopped
100 g shiitake mushrooms, chopped
100 g oyster mushrooms
15 g dry porcini mushrooms, soaked in 15ml chicken stock
125 ml Taltarni Chardonnay
1/4 cup cream
1 packet Barilla Spaghettoni n.7, pre-cooked
Flat leaf parsley, for garnish
- Heat the oil in a large pan over medium/high heat. Add butter, shallots, garlic and thyme, Sauté gently until soft . Add field and shiitake mushrooms cook for 3 minutes then tear oyster mushrooms into the pan. Cook for a further 2 minutes until mushrooms have a nice colour.
- Add porcini mushrooms and wine, reduce for 30 sec then add cream and pepper and stir. Turn heat off add pre cooked pasta and mix until combined.
- Serve with flat leaf parsley.
BEN'S TIP: Cook pasta as usual but leave it slightly undercooked. Drain and toss with a little olive oil and store in a sealed container in the refrigerator until needed.