Prep Time: 15 minutes | Cook Time: 30 minutes | Serves: 4
Ingredients
- 400g Swiss brown mushrooms, thickly sliced or quartered
- 20g Beautifully Butterfully butter
- 1 small brown onion, finely chopped
- 2 cloves garlic, finely chopped
- 1 tsp Stonemill paprika
- 1 tsp Remano tomato paste
- 100ml dry white wine (like South Point Estate Sauvignon Blanc)
- 200ml Chefs’ Cupboard chicken stock
- 100ml Farmdale thickened cream
- 50g Farmdale sour cream
- 1½ tbsp Remano olive oil
- 1 tsp Colway worcestershire sauce
- 300g Armando fusilli or our Remano spiral pasta
- 1 tbsp finely chopped parsley
Method
- Place a large, heavy-based frying pan over a high heat and add a tablespoon of oil. If your pan isn’t large enough, cook in 2 batches, half at a time. Cook for 4-5 minutes or until nicely browned, stirring occasionally. Season well and set aside on a plate.
- Place pan over a medium-low heat and add the butter and remaining oil. Add the onion and garlic and cook gently for 10 minutes or until softened but not coloured.
- Add the paprika and tomato paste. Stir through and cook for 1 minute. Add the wine and increase the heat to medium-high. Cook for 2 minutes, until nearly almost all the wine evaporates then add the chicken stock. Cook for 3 minutes or until reduced by half.
- Add the mushrooms back in, along with thickened and sour cream. Add the worcestershire sauce. Stir through then take off the heat. Season to taste and stir in half of the chopped parsley.
- Meanwhile, boil the pasta in a large saucepan of salted water for 10-12 minutes, or until al dente. Drain and reserve a mug of the pasta water. Add pasta to the mushroom pan and stir, adding some cooking water to loosen the sauce if necessary. Season to taste.
- To serve, sprinkle with the remaining parsley.
Tip: For a gluten free option, try swapping out the pasta for rice, mashed potato or our Remano gluten free pasta.
Optional: You can use any combination of fresh mushrooms. You can also serve with grated parmesan and cracked pepper.
