Mushrooms are one of the two ingredients I am never without. The other would be tomatoes. Mushrooms go with everything and it is their versatility I embrace. However, they are also very good for you and should form a part of your daily food requirements. They are rich in Vitamin D and will help fight off the common winter cold. This super food is, in my opinion, highly underrated. The common white or button mushroom is widely available and can be eaten raw or cooked, whatever takes your fancy. Do not expose your mushrooms to water when cleaning them and do not crowd your pan full of mushrooms when cooking them. This recipe was inspired after our olive oil tasting at Morgenster and I am going to make much more use of my truffle oil than I have in the past.
- 15mls lemon infused olive oil
- 125g mushrooms sliced
- 15mls cream
- Salt and freshly ground black pepper to season
- 15g Parmesan, grated
- 1 handful flat leaf parsley, chopped
- 5mls truffle oil
- while your pasta is cooking, heat the olive oil in a large frying pan
- cook the mushrooms until soft
- add the cream and season to taste
- add the Parmesan and allow to melt
- toss the pasta through the sauce
- mix in the parsley and the truffle oil before serving
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