MIXED MUSHROOM & TOMATO PASTA
1 tbsp oil
20 g butter
2 porcini mushrooms, scored
500 g mixed mushrooms (we used oyster, enokis and shimeji)
1 garlic clove, diced
Parsley leaves, picked, to garnish
410 g Ardmona Crushed Tomatoes
Salt, to taste
1 cup beef stock
200 ml merlot
200 g Barilla Casarecce pasta, pre-cooked
Squeeze of lemon
- Heat oil and butter a frying pan over a medium heat . Add porcini mushroom, cook for 5-6 minute, spooning over the butter (nappé). Remove from pan and add remaining mushrooms, garlic , parsley and stir cook for 5 minutes or until mushroom softens.
- Meanwhile into a pan add Ardmona tomatoes, pinch of salt and cook for 2 minutes, add stock, red wine and cook for 5-10 minutes to reduce liquid by half and sauce thickeners. Check for seasoning.
- To serve into a small bowl add pasta, mushrooms, lemon, salt and toss to coat. Transfer onto serving plate, place the porcini mushrooms onto the plate and drizzle over sauce, garnish with parsley.