Recipes Creamy mushroom and pine nut fusilli

Recipes Creamy mushroom and pine nut fusilli

Recipes Creamy mushroom and pine nut fusilli

Recipes Creamy mushroom and pine nut fusilli Done pine nuts give a delicious meltdown for this creamy mushroom pasta. Creamy mushroom and pine nut fusilli

Ingredients

  • 20g unsalted butter
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced up
  • 2 garlic clove cloves, thinly sliced
  • 200g Swiss brown mushrooms, thickly sliced
  • 200g fresh shiitake mushrooms*, stems trimmed, thickly sliced
  • 150g oyster mushrooms, roughly chopped
  • 1/2 cup (125ml) white wine
  • 500g fusilli (or other short pasta)
  • 250g creme fraiche*
  • 1/3 mug (50g) pine nuts, toasted*
  • 1/2 cup roughly chopped flat-leaf parsley leaves

Method

  • Stage 1

    Heat the butter and 1 tablespoon of the oil in a deep frypan over medium-low heat. Add the onion and cook for about 5 moments, then add the sliced garlic and cook regarding a further 5 minutes, or until soft and fragrant.

  • Step 2

    Add the Swiss brown, oyster and shiitake mushrooms with the white wine and provide for the boil. Reduce the heat to low and simmer, stirring, for 5 to 10 minutes, or until the wine is reduced and the mushrooms are soft.

  • Stage 3

    Meanwhile, cook the pasta in a big saucepan of boiling water until ing dente or according to packet instructions.

  • Stage 4

    Remove the mushroom mixture from the heat and stir through the creme fraiche and remaining oil, adopted from the toasted pine nuts and parsley.

  • Stage 5

    Add the sauce to the drained pasta and toss to combine. Time of year to taste with sea salt and freshly ground black pepper and function immediately.