Mushroom, White Wine and Cream
|Dried pasta||1 Pound (500 Gram)|
|Butter||1 Ounce (30 Gram)|
|Extra virgin olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), finely chopped|
|Brown mushrooms||8 Ounce, finely sliced (Or Wild, 250 Gram)|
|White wine||4 Tablespoon|
|Double cream||4 Fluid Ounce (125 Milliliter)|
|Freshly grated parmesan||1 Tablespoon (To Serve)|
Cook pasta in a large pot of boiling, salted water, until firm to the bite.
While pasta is cooking, melt butter with oil in a large frying pan over medium-high heat.
Add garlic and mushrooms and cook, stirring frequently, until just coloured, 5 minutes.
Add wine and simmer until just evaporated.
Stir in cream and simmer gently until just thickened, 1-2 minutes.
Drain pasta, reserving about 1/2 cup pasta water.
Add pasta to the hot sauce.
Toss well to coat, adding reserved water as needed.
Serve immediately with parmesan.