Mushroom Medley Pasta
10 ingredients
2 steps
Ingredients
- 3 tbsp olive oil
- 4 oz oyster mushrooms, sliced
- 4 oz shiitake mushrooms, sliced
- 4 oz baby Portobello mushrooms, quartered
- 4 oz white mushrooms, quartered
- 2 cloves garlic, peeled and crushed
- 2 cups creme fraiche
- 4 tbsp chicken stock or white wine
- 1 tbsp fresh thyme leaves
- 16 oz fresh egg pasta
Directions
-
1For the mushroom sauce, heat the oil in a large frying pan and add the mushrooms and garlic. Cook 4 mins, until just golden. Add the creme fraiche, stock or wine and half the thyme. Season and simmer gently 7 mins, or until reduced and thickened slightly.
-
2Meanwhile, cook the pasta according to package instructions. Drain, transfer to serving bowls and spoon on the mushroom sauce. Sprinkle with the remaining thyme to serve.
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