Ingredients

Method

• 4 T extra virgin olive oil
• 1 shallot, finely chopped
• 2 cloves garlic
• 400 g Woolworths exotic mushrooms, roughly chopped
• 1 sprig fresh thyme
• sea salt and freshly ground black pepper, to taste
• 1 t paprika
• 1 t dried oregano
• 50 g tomato paste
• ½ cup red wine
• 1 cup vegetable stock
• ½ cup pouring cream
• 500 g spaghetti, cooked al dente
• Woolworths hard cheese, for serving

Method

Ingredients

1. Heat the oil in a saucepan. Fry the shallot and garlic over a medium heat until translucent and soft. Remove from the pan and increase the heat. Fry the mushrooms in batches. It’s best to not overcrowd the pan as this may draw out a lot of moisture from the mushrooms.

2. Once you’ve fried all the mushrooms, return them to the pan with the shallot-garlic mixture and add the thyme. Season, then add the paprika and oregano. Stir in the tomato paste and fry for 3 minutes, then deglaze the pan with the wine.

3. Stir in the stock and cook for 5–10 minutes, or until the liquid has reduced by half. Pour in the cream and simmer for 5 minutes. Check the seasoning. Serve with the spaghetti and sprinkle with the cheese.

Find more mushroom recipes here. 

Videography: Romy Wilson and Shavan Rahim
Photograph: Shavan Rahim
Food assistant: Ellah Maepa