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I could write a love poem to mushrooms. You think I’m joking, but I mean it. Mushrooms are one of my favourite vegetables (this is a contentious and often revised list), and their versatility always amazes me. Baked in a tart, grilled with pesto or halloumi, raw in a salad, dripping with sauce in a stir-fry, the list goes on. This is my favourite way to eat mushrooms, fried with butter and garlic and then tossed through some pasta. It is a simple yet elegant dish, highlighting both the mushrooms and the flavour of the fettucini. Although I have made it for dinner many times, it is more often something I make for lunch, as it is quick and easy to make a single portion of.

 

Mushroom Fettucini (serves one)

80g-100g of dried fettucini

Seven button mushrooms

25g of butter, plus a splash of oil

One and a half to two tablespoons of garlic, minced or finely sliced

Salt and Pepper

Parmesan or feta cheese (optional)

Heat a pan of water until boiling. While this is heating, peel the mushrooms and roughly slice. When the water is boiling, and not before, add a pinch of salt and a splash of oil (this stops that pasta from sticking together). Cook until al dente (cooked but still with a firmness when bitten). As the pasta cooks, melt the butter in a small pan and add the mushrooms and garlic. Fry until the mushrooms have reduced in size and are well cooked.

Drain the pasta and toss the mushrooms and any remaining butter through it. If most of the butter has been used in the cooking and the pasta appears too dry, you may wish to add a knob of butter to the cooked fettucini. Taste, and season with pepper, and salt if needed. I personally prefer it simple, and serve as is. However, adding feta cheese or parmesan at this point would also be delicious.

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