I love mushroom and this is such a great recipe when you want something quick and tasty!
Serves 2
Cooks in under 30 minutes
Ingredients
200g fresh fusilli (or 150g dried fusilli)
tbsp olive oil
knob of butter
2 cloves of garlic, peeled and finely sliced
250 g mixed mushrooms, sliced
1 tsp whole grain mustard
25 g Parmesan cheese
2 heaped tablespoons crème fraîche (I use Oatly)
chopped parsley
Method
Heat the olive oil and butter in a large non-stick frying pan on a medium-high heat.
Add the garlic and the mushrooms. Stir well so the mushrooms all get coated in the oil and butter.
Season with sea salt and black pepper, and cook for about 10 minutes until they have reduced down in size.
While the mushrooms are cooking, cook the pasta in a pan of boiling salted water according to the packet instructions, then drain. If using dried pasta, it takes longer to cook so start this first.
At this point the mushroom will have made a lot of liquid. Stir in the whole grain mustard, the crème fraîche and season to taste.
Continue to cook until the liquid has reduced down. Then finely grate in most of the Parmesan and stir.
Add the drained pasta into the mushroom pan.
Finish with a final grating of Parmesan and a sprinkling of chopped parsley.
In this recipe I used -
Mushrooms from Millet Farm Shop
Cornish Sea Salt
Oatly crème fraîche
To buy the -
Rainbow Hearts Apron Beccy is wearing click HERE
Rainbow Hearts Tea Towel click HERE