Mushroom and Thyme Cavatelli
From our local paper, saving here to give a try. Times are estimated. Suggested you serve as a main with a green salad or as a side with grilled meat. The amount of parmesan is an estimate the recipe states "shaved parmesan to serve", as is pasta as the recipe states 1 bag cavatelli pasta (it comes in several sizes).
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INGREDIENTS
Nutrition- 350
- 60g butter
- 2
- 4tablespoons olive oil
- 8
- 8swiss brown mushrooms (cut into 5 pieces)
- 4field mushrooms (cut into 8 - 10 wedges)
- 10
- 1⁄2cup dry white wine
- 1⁄4
- 1⁄4
- 3
- 350ml double cream
- 3teaspoons lemon zest
- 1⁄2
- 120
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DIRECTIONS
- Cook pasta as per packet directions (usually 10 to 15 minutes).
- While pasta is cooking melt butter and oil in a large frypan/skillet.
- Saute the garlic for a minute and then add the mushrooms and saute for 5 minutes, adding white wine as needed.
- Lightly salt and pepper at this stage, to assist with the flavours of the mushrooms leaching into your sauce.
- Add thyme and double cream, bringing the the sauce to a simmer and simmer for 5 minutes, stirring occassionally.
- Add lemon zest and any remaining wine and continue to simmer.
- Drain the pasta and add to the mushrooms with the parsley, mixing well to cover the pasta with the sauce.
- This dish should be fairly wet, check for seasoning and adjust if required and serve immediately with shaved parmesan.
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