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.
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