3 tbsp olive oil
100 gm oyster mushrooms - sliced
100 gm shiitake mushrooms - sliced
100 gm button mushrooms -quartered
2 cloves garlic - peeled and crushed
400 ml low fresh cream
4 tbsp chicken stock
1 tbsp fresh thyme leaves
1 (500) gm packed fresh egg pasta twists
Heat the oil in a large frying pan and add the mushrooms and garlic. Cook for 4 minutes until starting to turn golden brown. Add the fresh cream and chicken stock, half the thyme and seasoning. Simmer gently for 7 minutes or until mixture has reduced and thickened slightly.
Cook the pasta in large pan of boiling, salted water for 3 minutes until tender, yet still slightly firm to bite. Drain the pasta, place in serving bowls and spoon over the mushroom sauce. Sprinkle with the remaining thyme to garnish.
Meal Plan for September Week 4
3 hours ago