When I buy a carton of double cream I use it for two things, to serve with my scones and to make this pasta sauce!
Serves 1
Ingredients
- Knob of butter
- 1 tablespoon of olive oil
- 70g Waitose Leckford Estate Portobelli mushrooms, thinly sliced
- ½ shallot/small onion, finely chopped
- 1 garlic clove, grated
- 3 sprigs fresh thyme
- 85ml dry white wine
- 85ml double cream
- Pasta of your choice
- Freshly grated Parmesan cheese to serve
Method
Heat the butter and oil in a shallow casserole or frying pan. When the pan has preheated sufficiently, arrange the slices of mushrooms in the pan so that they are not overlapping. Add the thyme and salt and pepper. Fry until most of the mushrooms are golden and repeat on the other side. Remove from the pan and set aside.
Add more oil to the pan if required and gently fry the shallots/onions until soft. Add in the garlic and cook for 2-3 more minutes before adding back in the mushrooms. Add the wine to the pan and cook until most of the liquid has evaporated. Finally add the cream and cook for a minute or two before reducing the heat.
Add the cooked pasta to the sauce and stir it in to coat the pasta in the sauce. Add a splash of pasta water to loosen the sauce if necessary. Serve with freshly grated Parmesan cheese.
Food by Miriam 