BALSAMIC AND BURNT-BUTTER MUSHROOM SPAGHETTI
This is one of those recipes that looks more complicated than it really is but, in reality, it comes together in the time it takes to boil the pasta. Cooked in a tangy balsamic vinegar and burnt butter sauce, the mushrooms add a lovely touch of richness to this vegetarian meal. Garnish with parmesan cheese and dinner is ready in under 30 minutes.
Preparation time: 10 minutes
Cooking time: 15 minutes
Recipe from Donna Hay and re-created by GH Nutrition
1/4 cup dried porcini mushrooms
2 tbsp boiling water
2 tbsp balsamic vinegar
150g unsalted butter, chopped
1/4 cup sage leaves
250g Swiss brown mushrooms, sliced
250g button mushrooms, sliced
Seat salt and cracked black pepper
Finely grated parmesan, to serve
Place the porcini mushrooms, water and vinegar in a small bowl and set aside for 5 minutes to soften. Heat the butter in a large non-stick frying pan over high heat and cook for 5–6 minutes or until foamy and nut brown. Add the sage and cook for 30 seconds or until crisp. Remove with a slotted spoon and set aside.
Add the salt, pepper and remaining mushroom to the pan and cook, stirring, for 5 minutes or until golden brown and softened. Add the porcini mixture and cook for 2 minutes or until reduced slightly. While the mushroom mixture is cooking, cook the pasta in a large saucepan of boiling salted water for 2 minutes or until al dente. Drain well. Add the pasta to the pan and toss to combine. Divide between bowls. Top with the sage and parmesan, and sprinkle with pepper to serve.