Ingredients
- Serves 5
- 500g pasta
- 150g mushroom butter
- 70g parmesan cheese, finely grated
- 1 lemon, juice of
- Handful fresh parsley leaves, roughly chopped
- Sea salt and freshly cracked pepper
MUSHROOM BUTTER PASTA
Method
- Bring a large pot of salted water to the boil
- When boiling add the pasta and cook as the directions on the packet
- Drain, reserving ¼ cup of the pasta water for later use
- Tip the pasta back into the pot, add the mushroom butter, squeeze over half a lemon, grate over a good handful of parmesan cheese, season lightly and finish with parsley
- Toss to combine, if too dry add 1 tablespoon of pasta water at a time
- Toss the pasta - the sauce should have a lovely gloss to and it should just cling to the pasta
- Serve with more parmesan and plenty of cracked black pepper
Comments
The mushroom butter which is made by Stonehurst mushrooms is a simple addition to liven up a meal - it is fabulous tossed through pasta, melted over a steak, sautéed with vegetables or add it to a pan of sizzling squid or prawns to finish it off.
Thanks to STONEHURST GOURMET MUSHROOMS for providing the mushrooms used in the demonstration at the market
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