Michael is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah looks at mushroom pasta.

Recipe courtesy recipetineats.com

Choose pasta

200g / 7 oz short pasta like orecchiette, penne, macaroni

160g/6 oz long pasta – spaghetti, fettucine

GARLIC BUTTER MUSHROOMS FOR PASTA

400g / 14 oz mushrooms , sliced 1/2 cm / 1/5″ thick

50g / 3 tbsp unsalted butter , separated

1 tbsp olive oil

2 garlic cloves , finely minced

1/2 tsp each salt and pepper

1/2 cup freshly grated parmesan cheese (or 1/4 cup store bought grated)

TO SERVE

Parsley, finely chopped

Parmesan cheese , grated

PASTA

1. Bring a large pot of salted water to the boil. Add the pasta into the pot when you start cooking the mushrooms.
2. Cook pasta per packet instructions minus 1 minute. RESERVE 1 mugful of pasta cooking liquid, then drain pasta.

MUSHROOMS

1. Melt half butter and all oil in a large skillet over heat.
2. Add mushrooms and cook until water has leeched then evaporated, and the mushrooms start to turn golden around edges – around 5 minutes.
3. Halfway through cooking, add salt & pepper.
4. Add garlic and remaining butter, cook for 2 minutes until mushrooms and garlic are golden.
5. Add pasta, about 3/4 cup of reserved pasta water and parmesan. Toss gently or until water reduces and thickens into a saucy glaze that coats the pasta. If the pasta dries out, add more pasta water.
6. Taste and add more salt and pepper if needed.
7. Remove from stove and serve immediately, garnished with fresh parsley and parmesan cheese.

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