Wow, two posts in a week! Two recipes, no less! Made this tonight and thought I’d blog it, because it was tasty.
- 200g tagliatelle
- Olive oil
- 2 shallots, chopped
- 2 garlic cloves, crushed and chopped
- 1 packet of oyster mushrooms, sliced
- 1/2 packet shitake mushrooms, sliced
- Small glass of wine
- 1 chicken stock cube
- Put the pasta on to cook.
- While the pasta is cooking, heat the olive oil and butter in a frying pan and gently sautee the mushrooms, shallots and garlic.
- When the mushrooms are cooked, add the wine to the pan and simmer till the pasta is ready.
- Drain the pasta water into a jug with the crushed stock cube, and add a glug or two of the pasta water/stock to the pan with the mushrooms. Simmer while you set the table etc.
- Season the mushrooms with black pepper.
- Toss the pasta in the mushroomy mixture.
- If you like, grate over some Parmesan and devour.
I think this would be great with some fresh herbs, probably parsley, but I didn’t have any (I suppose marjoram, thyme or maybe sage would have worked, but our garden is under several inches of ice and snow!). A pinch of chilli flakes would give it a nice kick, too. And of course you could use some vegetable bouillion instead of the chicken stock cube.