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Ingredients
100g Swiss brown mushrooms, sliced
100g button mushrooms, sliced
100g Oyster mushrooms
½ Spanish onion, finely diced
½ glass dry white wine
150 ml cream
1 tbsp freshly chopped parsley
150g fresh pappardelle
Splash of olive oil
1 Sprig of oregano
Method
Heat a large fry pan and add a splash of olive oil, then tumble in all of your mushrooms and cook until just starting to brown, then add the oregano and chopped onions and cook for 2 minutes.
Pour in the white wine and allow to boil then pour in the cream and boil again.
Cook your pappardelle until al-dente then toss through the sauce and serve garnished with chopped parsley.
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