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Spaghetti with Sautéed Mushrooms




Source of Recipe


Western Star E-meals Issue 119


List of Ingredients




400g Spaghetti or Fettuccine
Salt
1 Tbsp Olive Oil
2 Tbsp Western Star Butter
2 Garlic Gloves, crushed
3 Large Handfuls Chopped Mushrooms, any type will be good, preferably wild
1 Tbsp Balsamic Vinegar
4 Tbsp Chopped Flat Leaf Parsley
Salt and Pepper
Parmesan or Reggiano Cheese, freshly grated




Recipe



Place the spaghetti in a large pot of boiling water and add a pinch of salt. Cook for 7 minutes or until al dente.

Meanwhile, heat a large frying/sauté pan over medium heat, add the oil and butter until foaming and then add the garlic and the mushroom’s remembering they’ll reduce dramatically in size.

Sauté for 5-6 minutes and then add the balsamic vinegar and quickly sauté on high heat for 1 minute more, or until coated.

Drain the pasta well, add the mushrooms, and sprinkle over the parsley and toss to combine and coat the pasta.

To serve, place a large mound in each bowl, sprinkle with some grated parmesan or reggiano and enjoy with some crusty bread.