A Pasta dish for you!
The ingredients:
2 portabello mushrooms, thinly sliced
some closed cup mushrooms, thinly sliced
1 garlic clove
2 eggs
Half a pint of single cream
half a glass of white wine (not shown here, being swigged at the time)
2 tablespoons of butter
olive oil
ground black pepper
parsley, finely chopped
How to:
1. Melt the butter in a large pan with some olive oil and fry the garlic on a lowish heat for 5-10 minutes or so.
2. Thinly slice all the mushrooms and bung them in the pan. If you're feeling spicy, add a pinch or two of chilli flakes. An alternative to the recipe (which is what I would have used if I had found some) would be soaked porcini mushrooms.
3. Meanwhile cook the spagetti or tagliatelle (whatever floats your boat) according to the packet instructions.
4. Add in half a glass of white wine to the pan (if you're any kind of cook, you'll have one within arm's length). If you're using the porcini mushrooms, then add in the water from soaking them earlier. You can still splash in the wine too!
5. In the meantime, whilst that is all cooking on a low-medium heat for a while, beat the eggs and the single cream together thoroughly and add the chopped parsley and plenty of ground black pepper.
6. Once the pasta is done, mix well with the cream sauce.
6. Once the musdhrooms are nicely cooked to the way you like them, toss the pasta, cream sauce and mushrooms altogether. Make sure not to 'cook' the sauce too much else the eggs will turn into scramble!
7. Serve with a generous dash of grated parmesan.
but making it is slightly messy!
