When I got a phone call last week saying “Choose something for dinner, I’ll cook,” I got all excited and blurted out “MUSHROOM PASTA!” Probably not all that exciting to the meat-craving savages out there, but for me it’s the equivalent of D going out and treating himself to a thick, chunky fillet steak! Mmmm, mushrooms! My friend Lin and I once went to Sainsbury’s for a breakfast where you could choose five items from the breakfast menu. Bacon, eggs, tomatoes, hash browns, toast, veggie sausages, beans, MUSHROOMS… What did we order? Toast and four helpings of mushrooms… Hell yeah!
This pasta can be made uber-luxurious, with extra thick whipping cream, or it can be ‘super-healthy’ using fat free creme fraiche and Weight Watchers white wine. Either way tastes equally as good. If I was being angelic, I’d use gluten free pasta too. But not this time – a ‘Montaign’ of calories and oodles of sinful spaghetti. Did anyone else watch Saturday Kitchen? If you did, you’ll have heard Raymond Blanc and his ‘Montaigns’…
Creamy Mushroom and White Wine Pasta
3 shallots, finely chopped
250 g mushrooms, chopped or whole, if small
3 crushed cloves of garlic
150 ml white wine
salt and pepper
150 – 200 ml thick cream (or creme fraiche)
handful finely chopped parsley
2 tsp Dijon mustard
splash of lemon juice
Cooked, drained pasta. Enough for 2 people.
* Gently fry the chopped shallots for 2 minutes.
* Add the mushrooms, fry for 2-3 minutes.
* Add the garlic, fry for 2 minutes.
* Add the white wine and simmer off the alcohol for 5 mins.
* Add the cream, salt and pepper to taste and allow to thicken a little (5 mins-ish)
* Add mustard, parsley and lemon juice. Allow to cook gently for 5 mins.
* Drain the pasta/spaghetti, curl around a large serving fork and plate. Heap the sauce on top, decorating with a sprig of parsley. Shave some parmesan cheese over the top.