Home
Recipes

Smoked pork ribs with guacamole, red onion and vegetable pickles

Smoked pork ribs with guacamole, red onion and vegetable pickles

10–15 minutes

Coffee-and-nut truffles

Coffee recipes

Coffee-and-nut truffles

5 minutes

Sauerbraten

Sauerbraten

3 1/2 to 4 hours

Mocha cheesecake chocolate cups

Cheesecake recipes

Mocha cheesecake chocolate cups

Coffee-rubbed rib-eye with mushroom sauce

Chip recipes

Coffee-rubbed rib-eye with mushroom sauce

20 minutes

Rotisserie chicken with barley-and feta salad

Rotisserie chicken with barley-and feta salad

20 minutes

Open chicken and garlic mayonnaise sandwich

Chicken recipes

Open chicken and garlic mayonnaise sandwich

45 minutes

Melted cheese dip

Cheese recipes

Melted cheese dip

10 minutes

Rotisserie chicken and roast tomatoes in peri-peri sauce

Chicken recipes

Rotisserie chicken and roast tomatoes in peri-peri sauce

30 minutes

Chicken Caesar salad

Salad recipes

Chicken Caesar salad

6 minutes

Hot-milk sponge cake with strawberries and double-thick cream

Berry recipes

Hot-milk sponge cake with strawberries and double-thick cream

50 minutes

Mixed mushroom pasta

Italian recipes

Mixed mushroom pasta

10 minutes

Load more

Mixed mushroom pasta

By Phillippa Cheifitz

Serves 3 to 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 10 minutes

Ingredients

2 T butter
1 T olive oil
1 rosemary sprig
400 g Woolworths mixed mushrooms
1 garlic clove, crushed
125 ml mushroom stock
65 ml cream
Sea salt and freshly ground black pepper, to taste
250 g fresh fettucine, cooked al dente, for serving
1-2 T Italian parsley, finely chopped
Parmesan, shaved, for sprinkling

Method

1. Heat the butter, olive oil and rosemary in a large pan. Add the mushrooms and fry, stirring, over a brisk heat for a few minutes until just cooked. Stir in the garlic.

2. Pour in the mushroom stock and cream and bring to a simmer. Allow to reduce slightly. Discard the rosemary.

3. Use a stick blender to purée a third of the mushroom mixture. Season to taste. Mix the puréed mushrooms and the remaining mushrooms with the pasta, adding more mushroom stock or cream if necessary. Add the parsley. Serve topped with shaved Parmesan.