Persons
4
Ingredients
- 400g fresh oyster mushrooms
- 2 Tbsp Butter
- 1 Tbsp Oil
- 1 small onion, diced
- 3 cloves garlic, crushed
- 1 cup dry white wine
- ¼ cup parsley, chopped
- 1 cup cream
- 400 g fettuccine
- 1 pot creme fraiche, to serve
- Grated parmesan cheese, to serve
- 1 handful microgreens, to serve (optional)
Instructions
- Place a saucepan of water on to boil for the pasta. Add a pinch of salt and some olive oil to the water.
- Heat butter and oil in pan over medium heat. Cook onion and garlic for 1-2 minutes taking care not to brown.
- Add wine and bring to the boil, then turn down to a low simmer. Cook to reduce liquid by half.
- Tear the mushrooms into strips (can discard stem or cut into smaller pieces and use)
- Add mushrooms and cook for 2 more minutes. Stir through parsley.
- Add cream and let simmer on low to reduce and thicken.
- Place pasta on to boil, drain when cooked
- Serve pasta topped with mushroom sauce. Add black pepper and salt to taste. Garnish with crème fraiche, parmesan and microgreens.
Nutrition Facts
Creamy Oyster Mushroom Pasta
Serves: 4
| Amount Per Serving: | ||
|---|---|---|
| Calories | 751.28 kcal | |
| % Daily Value* | ||
| Total Fat 33.26 g | 50.8% | |
| Saturated Fat 17.96 g | 85% | |
| Trans Fat 0.25 g | ||
| Cholesterol 96.78 mg | 32% | |
| Sodium 53.58 mg | 2.2% | |
| Total Carbohydrate 86.59 g | 28.7% | |
| Dietary Fiber 5.99 g | 20% | |
| Sugars 6.81 g | ||
| Protein 18.16 g | ||
| Vitamin A 34.55 % | Vitamin C 8.25 % | |
| Calcium 8.33 % | Iron 17.36 % | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Mycobio
July 6, 2018
