Yep, no specific name for this one, but the husband loves it and this is how he refers to it! It can be used with pasta, gnocchi, his favourite is over ravioli and lots of it. I mean, i’m more of a carbonara kinda girl but this is a pretty close second.
Time: 30 mins
3 tbsp unsalted butter
1 tbsp olive oil
2-3 garlic clove – finely sliced
6 or so chestnut mushrooms – finely sliced
100ml double cream (single if trying to cut calories!)
1 tsp parsley – chopped
1 few pine nuts (optional)
1. Place olive oil and butter in a pan and place on medium heat until butter melts
2. Add garlic and cook for a couple of minutes then add the mushrooms. Cook until soft
3. Add cream and stir through¹, simmer on low for about 5 minutes more whilst stirring then add the parsley, pine nuts and seasoning
4. Coat your cooked pasta² in the sauce and serve!
¹If you want the sauce to be a little thicker, mix 1/4 tsp cornstarch with a tbsp water and mix until smooth and add to the mushrooms when adding the cream but ensure you stir consistently, otherwise you’ll end up with a lumpy sauce!
You can also add white wine if you feel fancy, just around 50ml or so, but add when mushrooms are cooked and ensure that it has reduced (at least by half) before you add cream
²I don’t know what it is with pasta but somehow when it’s uncooked it always seems like the portion size couldn’t feed a mouse, yet when it’s cooked, it’s enough for a village! Someone once told me you only need about a handful per person, and it is genuinely enough especially if serving pasta with bread etc – of course, if you are really hungry, chuck an extra handful in!