Wild Mushroom & Thyme Pasta |
|
 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 2 |
|
Pasta is a great mid week, quick fix dinner and if I can make it exciting, that's just a bonus. I love mushrooms too, so this is a keeper - with or without the sherry. Ingredients:
100 g pasta |
1 teaspoon sunflower oil |
1 small onion, finely chopped |
1 garlic clove, crushed |
175 g oyster mushrooms, sliced |
175 g shiitake mushrooms, sliced |
175 ml vegetable stock |
4 tablespoons dry sherry |
4 tomatoes, peeled and finely chopped |
1 tablespoon chopped fresh thyme |
salt and pepper |
thyme leaves, to garnish |
Directions:
1. In a saucepan, heat the oil and cook the onion and garlic for 5 minutes. Add the mushrooms, stock and sherry and mix well.
2. Stir in the tomatoes, thyme and salt and pepper and mix well.
3. Bring slowly to the boil, stirring, then cover and simmer gently for 15 minutes, stirring occasionally.
4. Uncover and simmer for a further 10 minutes, stirring occasionally, until the sauce thickens.
5. Garnish with thyme leaves and serve with freshly cooked pasta.
|
|