- 1 packet of fresh pasta
- 1 packet of dried mushrooms
- 1 packet of button mushrooms
- 1 bunch of spring onions
- 1 small tub of cream
- 1 chicken stock cube (or veggie)
- 2 cloves garlic
- 1 onion
- Parmesan cheese
The ingredients are all pretty standard. You'll find the wild mushrooms in the dried section of your supermarket and don't be scared of them as they couldn't be easier to cook.
Start by throwing on the biggest pot of water than you have in the house. The more boiling water you have for cooking pasta the better basically.
Take the stalks out of the mushrooms. Use your hands for this.
Chop the heck out of them in to nice small even sized pieces.
Dice up your onion and your garlic as small as you can.
Pop the dried mushrooms in to a large bowl.
Cover them with a bit of luke warm water. This will bring them back to life. Leave them there soaking as you do the rest of the cooking.
To make the sauce heat up a large frying pan and add in a load of oil. Be generous with the oil
Lash in the onions and garlic and cook them over a medium heat.
Stir them around and get lots of flavour out of them without getting them burnt in anyway at all.
When they smell absolutely delicious and the whole house is starting to come towards the kitchen it is time to add the normal mushrooms.
Now whack the temperature up to full heat and give them some good colour.
Most mushrooms will release water so you don't want them to stew at this stage. Keep them moving and give them some colour.
Strain the water off the dried mushrooms (but defo don't throw the water away) and lash them in to the pan.
After cooking them for a couple of minutes lash in about half of the cream. We don't want it to be some sort of big creamy mess like you get in most pubs. Less is more.
Bring that up to the boil and then crumble in about half the stock cube and a bit of salt and pepper.
When the water is boiling add in the pasta. Should only take a couple of minutes depending on the instructions,
While the sauce and pasta is cooking quickly grate your parmesan cheese.
You should also dice up the spring onions nice and fine and add a good handful of them in to the sauce.
As the sauce thickens up pour a small amount of the mushroom soaking water in to the sauce to thin it out. If the sauce is too thin boil it some more and too thick add mushroom juice. Simple.
Put the pasta straight in to the sauce and stir it around a good bit
Make sure everything has been coated perfectly and mixed up evenly.
Throw in the parmesan
Take it off the heat and serve it up immediately. Seriously tasting and all ready in a matter of minutes! Boom you are nearly a professional chef at this stage!!