Marry Me Mushrooms
A creamy and flavorful one-pot mushroom pasta dish, affectionately known as "F*** Me Fungi" in some households.
Ingredients
- 2 count portobello mushrooms, halved lengthwise
- 1 tablespoon tomato puree
- 250 g baby chestnut mushrooms, halved
- 100 g sun-dried tomatoes, plus 1 tbsp of their oil
- 100 g king oyster mushrooms, torn or sliced
- 200 ml double cream
- 2 tablespoon butter
- 1 count vegetable stock cube, dissolved in 400ml boiling water
- 2 count shallots, peeled and finely diced
- 200 g margheritine soup pasta (or other small pasta shape)
- 6 count garlic cloves, peeled and minced or grated
- 0.5 teaspoon chilli flakes
- 3 handful washed baby spinach
- 1 tablespoon Italian herb seasoning or oregano
- 200 ml white wine
- 50 g Parmesan cheese, grated, plus more for garnish
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Method
- 1
Heat the butter and a drizzle of oil in a large, lidded pan or skillet over medium-high heat.
- 2
Add the portobello and king oyster mushrooms to the pan. Fry for a few minutes on each side until they are nicely browned.
- 3
Season the mushrooms with salt. Once cooked, remove them from the pan and set aside.
- 4
Add the baby chestnut mushrooms to the same pan and fry until browned. Remove them from the pan and set aside with the other mushrooms.
- 5
To the now-empty pan, add the finely diced shallots, minced garlic, sun-dried tomatoes along with their oil, and chilli flakes.
- 6
Pour in the oil from the sun-dried tomato jar and add the Italian herb seasoning. Sauté for a minute until fragrant.
- 7
Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble and reduce slightly.
- 8
Stir in the tomato puree.
- 9
Add the dry pasta to the pan and stir to coat it in the sauce.
- 10
Add the fresh spinach. Pour in the vegetable stock, then cover the pan with a lid.
- 11
Let the pasta cook in the liquid for about 8-10 minutes, or until al dente. Lift the lid and stir occasionally.
- 12
Once the pasta is cooked, pour in the double cream and add the grated Parmesan cheese. Stir until a creamy sauce forms.
- 13
Add all the cooked mushrooms back into the pan and stir to combine everything.
- 14
To serve, top the pasta with the larger pieces of portobello mushroom. Garnish with an extra sprinkle of Parmesan cheese and enjoy immediately.
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